Roast Lamb, Vegetables and Vegemite Damper Recipe

Ingredients

 

For the Roast Lamb:

• 1.5-2kg leg of lamb or lamb shoulder (halal certified)
• 4 garlic cloves, sliced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tbsp Dijon mustard (check halal certification)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, juiced

For the Roasted Vegetables:

• 4 large potatoes, cut into chunks
• 3 carrots, cut into batons
• 2 parsnips, cut into chunks
• 1 large onion, quartered
• 1 red capsicum (bell pepper), cut into strips
• 2 zucchini, sliced thick
• 3 tbsp olive oil
• 2 tsp dried herbs (rosemary, thyme)
• Salt and pepper to taste

For the Vegemite Damper:

• 3 cups self-raising flour
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp Vegemite
• 1 1/4 cups milk
• 2 tbsp butter, melted
• Extra flour for dusting

For the Gravy:

• Pan drippings from lamb
• 2 tbsp plain flour
• 2 cups beef or vegetable stock (halal)
• 1 tbsp Worcestershire sauce (check halal certification)
• Salt and pepper to taste

Instructions

Prepare the Lamb:

1. Preheat oven to 220°C (200°C fan-forced).
2. Remove lamb from refrigerator 30 minutes before cooking to reach room temperature.
3. Make small cuts all over the lamb and insert garlic slices.
4. Mix olive oil, rosemary, thyme, mustard, salt, pepper, and lemon juice to make a paste.
5. Rub this mixture all over the lamb, massaging it into the meat.
6. Place lamb in a roasting pan and roast for 20 minutes at high heat.
7. Reduce temperature to 180°C (160°C fan-forced).
8. Continue roasting for 20 minutes per 500g for medium doneness.
9. Use a meat thermometer: 60°C for medium-rare, 65°C for medium.

Prepare the Vegetables:

1. While lamb is roasting, prepare vegetables by cutting into similar-sized pieces.
2. Toss vegetables with olive oil, dried herbs, salt, and pepper.
3. Add vegetables to the roasting pan around the lamb in the last 45-60 minutes of cooking.
4. Turn vegetables once during cooking for even browning.

Make the Vegemite Damper:

1. Preheat oven to 200°C if baking separately from lamb.
2. In a large bowl, combine flour, salt, and sugar.
3. Warm milk slightly and dissolve Vegemite in it, stirring well.
4. Add melted butter to the milk mixture.
5. Make a well in the flour and pour in the liquid mixture.
6. Using a knife, gently mix until just combined (don't overmix).
7. Turn dough onto a floured surface and gently knead 2-3 times.
8. Shape into a round loaf about 20cm diameter.
9. Place on a baking tray lined with parchment paper.
10. Score a cross on top about 1cm deep.
11. Bake for 30-35 minutes until golden and hollow-sounding when tapped.

Make the Gravy:

1. Remove lamb and vegetables from pan, cover with foil to rest.
2. Pour off excess fat from roasting pan, leaving about 2 tbsp.
3. Place pan over medium heat on stovetop.
4. Sprinkle flour into pan drippings and whisk constantly for 2 minutes.
5. Gradually add stock, whisking to prevent lumps.
6. Add Worcestershire sauce and simmer until thickened.
7. Season with salt and pepper, then strain if desired.

Resting and Serving:

1. Let lamb rest for 15-20 minutes before carving (this keeps it juicy).
2. Carve lamb into slices against the grain.
3. Arrange on a platter with roasted vegetables.
4. Serve with warm damper and gravy on the side.

Timing Guide:

• 2.5 hours before serving: Start preparing lamb
• 2 hours: Lamb goes in oven
• 1 hour: Add vegetables to oven, start damper prep
• 30 minutes: Damper goes in oven
• 15 minutes: Remove lamb to rest, make gravy
• Serve: Everything should be ready together

Tips for Success:

• For the Lamb: Don't skip the resting period - it redistributes juices
• For the Vegetables: Cut similar sizes for even cooking
• For the Damper: Handle dough minimally for tender results
• For the Gravy: Scrape up all the brown bits for maximum flavor

Halal Considerations:

• Ensure lamb is halal certified
• Check that Dijon mustard and Worcestershire sauce are halal certified
• Use halal-certified stock
• All other ingredients are naturally halal-friendly

Side Suggestions:

• Fresh garden salad with lemon vinaigrette
• Mint sauce or jelly
• Steamed green vegetables
• Australian-style coleslaw

Prep Time: 45 minutes
Cook Time: 2 hours
Rest Time: 20 minutes
Serves: 6-8 people

This hearty Australian-inspired meal combines succulent roast lamb with seasonal vegetables and the iconic Vegemite damper bread - perfect for a family gathering!