For those wanting to make this season extra special, Chef Timothy Sebastian of Hungry Bacon has created a lavish lamb Christmas feast, complete with golden roast potatoes, glazed carrots, and a rich lamb jus that will elevate any holiday gathering.

This delightful extravaganza pairs beautifully with a vibrant Brussels sprout salad and, for dessert, round things off with a luscious tres leches cake, ensuring your Christmas menu ends on a sweet, unforgettable note.

Each component – from the aromatic yogurt marinade to the glossy, caramelised carrots – is designed to impress while remaining wholly achievable by the home cook. So, put on your own chef’s hat, roll up your sleeves, and get ready to create a feast that will wow every guest at your table this Christmas!

Yogurt marinade (675g) – Keeps 3 days chilled, 6 months frozen

• 500g natural yogurt (Greek yogurt is fine)
• 20g chopped garlic
• 30g peeled ginger, cut small
• 5g rosemary leaves
• 5g thyme leaves
• 50g Dijon mustard
• 5g salt
• 10g crushed black pepper
• 5g chicken powder
• 1 lemon, zest and juice, strained

Method

• Blend all the ingredients until smooth. Transfer to a clean container and keep chilled or frozen. And that’s it!

Tip: This marinade works beautifully with lamb, chicken or turkey.

Mint sauce (270g) – Keeps 3 days chilled

• 75g mint leaves
• 20g castor sugar
• 10g Dijon mustard
• 1 lemon, zest and juice
• 30g white vinegar
• 2g crushed black pepper
• 2g salt
• 10g chopped garlic
• 50g red onion, sliced
• 50g water

Method

• Blitz all the ingredients in a blender until smooth.
• Transfer to a clean container, cover, label, and keep chilled.

Tip: The colour may fade after one day but the flavour remains intact.

Roux (170g) – Keeps 6 months chilled

• 100g unsalted butter
• 100g flour

Method

• Heat the butter in a large stock pot, then sift in the flour.
• Stir and cook on low heat for 10 minutes.
• Remove from heat, cool, transfer to a clean container, cover and chill.

Tip: Cooked roux should smell like warm apple pie crust.

Glazed carrots (1.3kg) – Serve immediately

• 1kg carrots, peeled and trimmed, cut into batons
• juice of 700g carrots (or water if you don’t have a juicer)
• salt, as desired
• sugar, as desired
• butter, to swirl
• fresh thyme leaves, to garnish

Method

• Place the carrots in a wide sauté pan. Cover with carrot juice or water, add salt and sugar, and bring to a boil.
• Cook until the carrots are tender and about 10% liquid remains.
• Turn off the heat and swirl in the butter until emulsified.
• Transfer the carrots to a serving dish, covering them with the emulsified braising liquid.
• Garnish with fresh thyme and serve at once.

Tip: Carrot juice enhances sweetness and depth of flavour.

Roasted new potatoes (600g) – Serve immediately

• 1kg new potatoes or chat potatoes
• 20g corn oil
• 3g fine salt

Method

• Wash the potatoes and leave the skins on. Cut into 1cm cubes.
• Cover with water and some salt in a stock pot, bring to a boil, then simmer until half-cooked. Drain and allow to steam dry.
• Coat with corn oil and salt, then arrange evenly on a baking tray.
• Roast in a preheated oven at 230°C for 1 hour, turning every 20 minutes. Serve at once.

Tip: For extra flavour, roast under meats to catch drippings. Reheat in oven at 230°C for 5-10 minutes.

Roast leg of lamb with jus/gravy (serves 5-6)

For the lamb

• 1 whole leg of lamb (Aust/NZ, ~3kg)
• salt, to season
• crushed black pepper, to season
• 250g yogurt marinade (see above)

For the stuffing

• 50g anchovies, drained
• 6 garlic cloves, cut and half deep-fried
• 6 cherry tomatoes, halved

For the lamb jus/gravy

• ~500g lamb bones and trimmings
• 100g carrots, rough cut
• 100g celery, rough cut
• 100g red onions, rough cut
• 50g tomato paste
• 2.5 liters water
• 1 bay leaf
• 5g thyme sprig
• 5g rosemary sprig
• 10g chicken bouillon
• 2g fine salt
• 2g chicken powder
• 2g crushed black pepper
• 50g roux (see above)

Method

For the lamb

• Defrost the lamb fully (~2 days). Remove packaging and separate the joint and femur bone, leaving the shank bone for presentation. Keep trimmings for jus.
• Season the inside of the leg with salt and pepper. Rub in 50g yogurt marinade, fold the leg back and truss.
• Make 12 deep incisions on the top of the lamb leg; stuff with anchovies, fried garlic, and cherry tomato halves.
• Rub the remaining 200g of yogurt marinade on the outer lamb. Now chill uncovered for at least 2 hours or overnight.
• Bring the lamb to room temperature (~2 hours). Preheat the oven to 230°C, and roast on a wire rack over a tray for 1.5-2 hours.
• When the thickest part reaches 40°C, remove the lamb from the oven, tent with foil, and allow to rest for 1 hour.

For the jus/gravy:

• Roast the bones and trimmings with carrots, onions and celery at 230°C for 45-60 minutes until browned.
• Transfer to a stock pot and sauté with tomato paste. Add water, bay leaf, thyme, rosemary, chicken bouillon, chicken powder, salt, and pepper. Bring to a boil, then simmer for 2 hours.
• Remove the bones, whisk in roux and bring back to boil. Taste and adjust seasoning to your liking.
• Strain the jus and serve immediately or keep chilled/frozen.

Tip: Jus can be prepared in advance.

Serve the roast lamb with gravy and mint sauce on the side, accompanied by the glazed carrots and roasted potatoes, for a truly decadent feast. Merry Christmas!

‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.

Check out other recipes from Chef Timothy Sebastian here.