Best Spring Herb Roast Recipes

ROAST LAMB WITH SPRING HERB CRUMBS

Roast lamb with spring herb crumbs image

This iron-rich dish is ideal for a weekend with family and friends

Provided by Good Food team

Time 2h20m

Number Of Ingredients 16

Ingredients

100g good-quality white bread
2 garlic cloves
zest 1 lemon
1 tsp thyme leaf , chopped
small bunch parsley , chopped
3-4 anchovy fillets, chopped (optional)
5 carrots , cut into chunks
2 onions , cut into chunks
4 bay leaves
small bunch rosemary
2 tbsp olive oil
large leg of lamb , about 3kg/6lb 8oz
3 garlic cloves , thickly sliced, plus a whole bulb, halved
5 tbsp plain flour
200ml white wine , plus a splash
600ml lamb stock

Steps:

Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

Nutrition Facts : Calories 532 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

SPRING HERB ROAST

Spring Herb Roast image

This marvelous roast lets you forget about it while it's cooking (but the aroma will remind you). We serve it with brown rice or mashed potatoes. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 large onions, halved and sliced (about 3 cups)
1/2 pound sliced fresh mushrooms
1 beef rump roast or bottom round roast (3 to 4 pounds)
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram and thyme
Minced fresh parsley

Steps:

Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker., In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 650mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges