Halal Roast Lamb with Vegetables and Vegemite Damper

Ingredients

 

For the Roast Lamb:

• 2 kg leg of lamb (halal certified)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard (check halal certification)

For the Roasted Vegetables:

• 6 medium potatoes, quartered
• 4 large carrots, cut into chunks
• 2 large onions, quartered
• 1 large sweet potato, cubed
• 200g pumpkin, cubed
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons dried herbs (rosemary, thyme mix)

For the Vegemite Damper:

• 3 cups self-raising flour
• 1 teaspoon salt
• 2 tablespoons Vegemite
• 1 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)

Instructions

Step 1: Prepare the Lamb (Start 4-5 hours before serving)

1. Remove lamb from refrigerator 1 hour before cooking to bring to room temperature.
2. Preheat oven to 220°C (200°C fan-forced).
3. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, lemon juice, and mustard to create a paste.
4. Score the lamb leg in a diamond pattern, about 1cm deep.
5. Rub the herb paste all over the lamb, working it into the scores.
6. Place lamb on a rack in a roasting pan.

Step 2: Initial Roasting

1. Roast lamb at 220°C for 20 minutes to seal and brown the outside.
2. Reduce temperature to 180°C and continue roasting for 15-20 minutes per 500g for medium doneness.
3. For a 2kg leg, this will be approximately 1 hour 20 minutes total cooking time.

Step 3: Prepare the Vegetables

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

Step 4: Make the Vegemite Damper

1. Preheat oven to 200°C (if not already at temperature).
2. In a large bowl, sift flour and salt together.
3. In a separate bowl, mix Vegemite with a little warm water to soften it.
4. Add milk, melted butter, olive oil, and honey to the Vegemite mixture.
5. Make a well in the flour and pour in the wet ingredients.
6. Mix gently with a knife until just combined - don't overmix.
7. Turn dough onto a floured surface and knead lightly 3-4 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 25-30 minutes until golden brown and sounds hollow when tapped.

Step 5: Rest and Serve

1. Remove lamb from oven and cover with foil.
2. Let rest for 15-20 minutes before carving.
3. Keep vegetables warm in the oven.
4. Carve lamb and arrange on serving platter with roasted vegetables.
5. Serve with warm damper bread and gravy made from pan juices.

For the Gravy:

1. Pour pan juices into a saucepan, leaving vegetables aside.
2. Skim off excess fat if desired.
3. Add 2 tablespoons flour and whisk over medium heat.
4. Gradually add 2 cups of hot water or stock.
5. Simmer until thickened, season with salt and pepper.
6. Strain if desired for a smooth gravy.

Tips for Success:

• Use a meat thermometer: 60°C for medium-rare, 65°C for medium
• Let the lamb rest - this ensures juicy, tender meat
• The damper should sound hollow when tapped on the bottom
• Vegemite adds a unique savory depth to the bread
• If you can't find Vegemite, you can substitute with a small amount of soy sauce mixed with yeast extract

Serving Suggestions:

• Serve with mint sauce or mint jelly
• Add a fresh green salad
• Include some steamed green vegetables like beans or broccoli
• The damper is perfect for soaking up the delicious gravy

Halal Considerations:

• Ensure lamb is halal certified
• Check that Dijon mustard is halal certified (some contain wine)
• Vegemite is generally halal but check the specific brand
• All other ingredients are naturally halal

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

This Australian-inspired halal meal combines the hearty flavors of perfectly roasted lamb with seasonal vegetables and the unique taste of Vegemite damper bread!