CHOCOLATE doesn't have to be limited to eggs and bunnies this Easter, as this decadent lamb roast with chocolate pepper sauce shows.
Serves: 4 Preparation: 20 mins Cooking: 90 mins
- 1.5kg lamb leg
- 3 garlic cloves
- 12 rosemary sprigs
- 2 red onions, cut into quarters
- 3 oranges, cut into wedges
- 1 tbsp plain flour
- 1 cup salt-reduced beef stock
- 1/3 cup red wine
- 1 tbsp ground black pepper
- 20g dark chocolate, chopped
- 10g butter
- 2 tbsp olive oil
- Salt and pepper, to season
- Roast vegetables and green beans, to serve
1. Preheat oven to 200°C. Use a small, sharp knife to cut 12 x 1cm deep slits into the top of the lamb. Press a piece of garlic and rosemary into each slit.
2. Place the onions and oranges around the base of the roasting pan. Place the lamb on top, drizzling with oil and seasoning well with salt and pepper. Roast for 1 hour and 15 minutes, or until cooked to your liking.
3. Remove the lamb and vegetables from the pan and cover loosely with foil. Skim any fat from the pan, leaving 1tbsp in the bottom. Add the flour and cook on medium heat, stirring for 3-4 minutes or until bubbling.
4. Combine the stock, wine and lamb juices in a jug. Slowly add mixture to the pan, stirring. Cook stirring for a further 2-3 minutes. Add pepper and chocolate, stirring until melted. Add butter and stir until incorporated.
5. Serve the lamb and sauce with roast vegetables and green beans.
Don't forget to remove the lamb from the fridge 30 minutes before cooking and allow to come to room temperature before cooking .
If you like a bit of spice you can use chilli powder for a chilli chocolate sauce.
Recipe from Australian Lamb.