Roast Lamb with Chocolate Pepper Sauce
A roast with a difference, this extra special recipe is shared from our friends Australian Lamb.
- 1.5kg Leg of Lamb
- 3 garlic cloves, cut into quarters
- 12 rosemary sprigs
- sea salt and ground black pepper
- 2 tbsp olive oil
- 2 red onions, cut into quarters
- 3 oranges, cut into wedges
- 1 tbsp plain flour
- 1 cup beef stock (salt reduced)
- 1/3 cup red wine
- 1 tsp ground black pepper
- 20g dark chocolate, chopped
- 10g butter
- Roast vegetables and green beans to serve
- Remove lamb from the refrigerator 30 minutes prior to cooking and allow it to come to room temperature.
- Preheat the oven to 200C
- Use a small, sharp knife to cut 12 x 1cm deep slits in the top of the lamb. Press a piece of garlic and a rosemary sprig into each slit.
- Place onions and oranges around the base of the roasting pan. Place lamb on top. Drizzle with oil and season well with salt and pepper. Roast for 1 hour 15 minutes or until cooked to your liking.
- Once cooked, remove the lamb, onions and oranges from the pan and and cover loosely with foil.
- Skim the fat from the pan, leaving about 1 tbsp in the pan. Place the pan on the stove on medium heat, add flour and cook, stirring for 3-4 minutes or until bubbling.
- Combine stock and wine in a jug, then slowly add the mixture to the pan, stirring on a low heat for 2-3 minutes.
- Add pepper and chocolate, stirring until melted. Add butter and stir until thickened.
- Serve lamb and sauce with roast vegetables and green beans.
For the original recipe by Australian Lamb, click here.