Australian Lamb Roast with Bush Tomato Chutney

Discover the heartwarming essence of Australian cuisine with our Lamb Roast paired with Bush Tomato Chutney. This dish combines tender cuts of lamb with indigenous ingredients to create a truly memorable dining experience. Perfect for special occasions or family gatherings, this recipe captures the spirit of Australia’s diverse culinary landscape.

“Australiana on a plate: when rustic meets refined.”

Highlights

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Calories: 450kcal

Ingredients

For the Lamb Roast:

• 1.5 kg boneless lamb shoulder, trimmed
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 sprig rosemary
• 1 sprig thyme
• Juice of 1 lemon

For the Bush Tomato Chutney:

• 200g dried bush tomatoes (or substitute with sundried tomatoes), rehydrated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon mustard seeds
• Salt and pepper, to taste

Instructions

Lamb Roast:

1. Preheat Oven: Preheat your oven to 180°C (350°F).

2. Prepare the Lamb: Rub the lamb with minced garlic, olive oil, salt, and pepper. Place it in a roasting pan.

3. Add Herbs and Lemon Juice: Insert rosemary and thyme sprigs into slits on the lamb. Drizzle lemon juice over the top.

4. Roast the Lamb: Cover the lamb loosely with foil and roast for 1 hour. Remove the foil, increase the oven temperature to 220°C (425°F), and continue roasting for another 45 minutes or until golden brown and cooked to your liking.

5. Rest the Meat: Let the lamb rest for about 15 minutes before slicing to retain its juices.

Bush Tomato Chutney:

1. Sauté Aromatics: In a saucepan over medium heat, sauté onion and garlic in olive oil until translucent.

2. Add Remaining Ingredients: Stir in rehydrated bush tomatoes, vinegar, brown sugar, mustard seeds, salt, and pepper. Bring to a simmer.

3. Cook Chutney: Reduce the heat and let it simmer for 20-30 minutes or until thickened. Adjust seasoning if necessary.

4. Cool and Store: Allow the chutney to cool before serving. It can be stored in an airtight container in the refrigerator.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

• Serving: 1 portion
• Calories: 450kcal
• Carbohydrates: 25g
• Protein: 45g
• Fat: 20g
• Cholesterol: 95mg
• Sodium: 500mg
• Fiber: 3g
• Sugar: 22g

Indulge in this classic Australian dish, where the robust flavors of lamb are beautifully balanced by the sweet and tangy notes of bush tomato chutney. Serve with roasted vegetables or a fresh garden salad for a complete meal that celebrates Australia’s rich culinary heritage. Enjoy!