Roast Australian Lamb with Chestnut and Umami Sauce
A hearty roast lamb dish with chestnut and umami sauce, perfect for a special occasion.
Ingredients
- ●1.5 kg Australian lamb leg
- ●1 cup, peeled and sliced Chestnuts
- ●2 medium, sliced Onionsumami
- ●3 cloves, minced Garlic
- ●2 tbsp Umami paste
- ●2 tbsp Olive oil
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat oven to 220°C (425°F).
- 2
Season the lamb leg with salt and black pepper.
- 3
Heat olive oil in a large oven-safe pan over medium-high heat.
- 4
Sear the lamb leg until browned on all sides, about 2-3 minutes per side.
- 5
Transfer the pan to the preheated oven and roast the lamb for 20 minutes.
- 6
Reduce oven temperature to 180°C (350°F) and continue roasting for another 20-25 minutes, or until the lamb reaches 63°C (145°F) for medium-rare.
- 7
While the lamb is roasting, sauté the sliced onions and minced garlic in a pan with a little oil until softened.
- 8
Add the sliced chestnuts to the pan and cook for a further 5 minutes.
- 9
Stir in the umami paste and cook for 1 minute.
- 10
Serve the roasted lamb with the chestnut and umami sauce.
- 11
Let the lamb rest for 10-15 minutes before slicing and serving.