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Roasted leg of lamb with lemon-scented vegetables
Roasted leg of lamb with lemon-scented vegetables
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Embrace the fall harvest for vibrant and flavorful dishes.
Ingredients:
  • 1 swede, peeled, cut into wedges
  • 1.5kg leg of lamb
  • 3 garlic cloves, quartered
  • 12 rosemary sprigs
  • 36.40 gm extra virgin olive oil
  • 2 red onions, cut into quarters
  • 2 lemons, cut into wedges
  • 500ml chicken stock
  • 4 parsnips, peeled, cut into wedges
  • 4 kipfler potatoes, halved
Instructions:
  • Preheat your oven to 200°C. Make twelve 1cm-deep slits on top of the lamb using a small, sharp knife, then stuff each slit with a piece of garlic and a rosemary sprig.
  • Place the lamb in a roasting pan and generously drizzle with oil. Season with salt and pepper. Surround the lamb with onion and lemon slices, then drizzle with chicken stock. Roast in a preheated oven for 20 minutes, then carefully take it out.
  • Place the parsnips, potatoes, and swede around the lamb in the oven and cook for an additional hour until medium or to your preferred doneness. Remove the lamb from the oven, transfer to a plate, cover with foil, and let it rest for 10 minutes before serving.
  • Use a slotted spoon to transfer the vegetables to a baking tray and roast for an additional 10 minutes until golden.
  • Slice the lamb thickly against the grain and serve alongside the vegetables, then generously drizzle with the flavorful pan juices.

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