Name: One-pan roast lamb
Yield: 1
Ingredients: 60ml olive oil; 40.00 ml rosemary leaves; 2 garlic cloves, crushed; 2.5kg Lamb whole Leg Roast; 6 desiree potatoes, cut into 1cm slices; 2 small fennel, quartered; 1 bunch baby Dutch carrots, trimmed, scrubbed; 1 garlic bulb, halved crossways; 250ml chicken stock; 60ml lemon juice; Lemon wedges, to serve; Steamed green beans, to serve

One-pan roast lamb

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Whip up a family feast with this timeless roast lamb!

Ingredients:

60ml olive oil
40.00 ml rosemary leaves
2 garlic cloves, crushed
2.5kg Lamb whole Leg Roast
6 desiree potatoes, cut into 1cm slices
2 small fennel, quartered
1 bunch baby Dutch carrots, trimmed, scrubbed
1 garlic bulb, halved crossways
250ml chicken stock
60ml lemon juice
Lemon wedges, to serve
Steamed green beans, to serve

Instructions:

Preheat your oven to 180C and generously grease a large baking dish with a lid.
In a shallow glass or ceramic dish, mix together the oil, rosemary, and garlic. Season with salt and pepper. Add the lamb and coat it evenly with the mixture by rubbing it in with your fingers.
Arrange the potato, fennel, carrot, and garlic in a baking dish. Drizzle the stock and lemon juice over the vegetables. Place the lamb on top. Cover the dish and bake for 1 hour and 30 minutes. Uncover and bake for an additional hour or until golden brown. Serve with lemon wedges and green beans.

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