Roast Lamb with Rhubarb & Cider Gravy
A delicious twist on roast lamb and gravy using seasonal produce
Tastier Traditional Roast Lunch
Food
Main Courses
British
Enhance your traditional roast with these few subtle changes and your guests will be WOWED!
4 Servings
Ingredients
• 1.5-2kg joint of pork, chicken or beef
• 2 tbsp vegetable oil
• 2.5 tsp Knorr Bouillon Paste
• 1kg Maris Piper or King Edward potatoes
• 200g Marmite
• 1 tbsp Knorr Vegetable Bouillon Powder
• 140g plain flour
• 4 eggs
• 200ml milk
• 300g mixed root vegetables
• 1 tbsp beef dripping or vegetable oil
• 1 tbsp Knorr Vegetable Bouillon Paste
• Knorr Gravy
Method
- Rub the meat with the vegetable oil and 2 tsp Knorr Bouillon Paste. Roast at a high heat to add colour and texture before finishing off at a lower temperature. Remove to rest for around half an hour.
- Parboil the potatoes with Marmite and water, drain, then shake. Sprinkle with Knorr Vegetable Bouillon Powder before roasting at a high heat for 45 mins to 1 hour.
- Make the Yorkshire pudding batter by mixing the plain flour, eggs, milk and 0.5 tsp Knorr Bouillon Paste. Bake at 220C for 20-25 mins until golden.
- Roast or boil your root vegetables using water mixed with Knorr Vegetable Bouillon Paste to season them as they cook.
- Prepare Knorr Gravy as per pack instructions.
