Roast Lamb and Vegetables with Port Sauce

image :  Roast Lamb and Vegetables with Port Sauce


  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • salt and freshly ground pepper
  • 4 lbs (2kg) bone-in lamb leg
  • 4 garlic cloves, quartered
  • 1 tablespoon olive oil
  • 1 lb (500g) sweet potato (yam), peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 3 medium onions, quartered
  • 4 thyme sprigs
  • 4 garlic cloves, bruised
  • Port Sauce

  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (your own or store bought)
  • 1/2 cup port
  • 1/2 cup red or black currant jelly
  • salt and freshly ground pepper


Being an Aussie, I grew up eating lots of lamb, and today it is still my favourite meat. It is sweet and succulent, and I find it can be quite forgiving for those that aren’t too familiar with cooking it. If there are any leftovers, slice them up thinly and have them on a sandwich for lunch the next day with some mango chutney—delicious! Lamb can be found fresh and frozen in grocery and specialty food stores.

Grease a wire rack and place it in a large, shallow roasting pan. Preheat the oven to 350F (180C). Combine the mustard, thyme and a pinch of salt and pepper in a small bowl. Using a small sharp knife, make 16 small incisions over the lamb and poke a piece of garlic into each one. Rub the lamb all over with the mustard mixture. Place on the prepared wire rack and roast, uncovered, in the preheated oven for 1 1/2 to 2 hours or until cooked to your liking. Reserve any pan drippings. Cover the lamb with foil to keep warm and let stand for 15 minutes before carving.

While the lamb is cooking, line a large baking sheet with parchment paper. Combine the oil, remaining ingredients, salt and pepper on the prepared baking sheet and arrange in a single layer. Roast, uncovered, in the oven with the lamb, turning occasionally, for about 1 hour until the vegetables are browned and tender.

To make the Port Sauce, heat the reserved pan drippings in the same roasting dish over medium heat until hot. Add the flour and cook, stirring, for 1 minute. Stir in the remaining ingredients. Bring to boil and boil gently, uncovered, stirring occasionally, for 5 to 10 minutes or until thickened. Serve the sliced lamb with the roasted vegetables and the sauce.

Serves 6.