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Rosemary lamb with vegetables provencale
Rosemary lamb with vegetables provencale
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Prep Time:
240 minutes
Cook Time:
60 minutes
Total Time:
300 minutes
Cozy up to this simple yet elegant rosemary lamb dish, ideal for chilly evenings.
Ingredients:
  • 2 garlic cloves, crushed
  • 20.00 ml rosemary leaves, chopped
  • 1 large lemon, juiced
  • 113.75 gm olive oil
  • 1kg easy-carve lamb leg
  • 1 eggplant, thickly sliced
  • 1 red capsicum, deseeded, chopped
  • 1 zucchini, thickly sliced
  • 2 Roma tomatoes, cut into wedges
  • 6 Desiree potatoes, cut into wedges
  • 12 garlic cloves, unpeeled
Instructions:
  • Preheat your oven to 200°C. In a large zip-lock bag, mix crushed garlic, rosemary, 1 1/2 tablespoons of lemon juice, 1/4 cup of oil, salt, and pepper. Shake well to combine. Add the lamb to the bag and shake until coated evenly. Seal the bag and refrigerate for a minimum of 4 hours.
  • In a large roasting pan, combine eggplant, capsicum, zucchini, tomato, potato, and whole garlic cloves. Drizzle with the remaining 1/4 cup oil and 1 1/2 tablespoons lemon juice, then toss gently to coat everything evenly.
  • Transfer lamb and marinade to a roasting pan. Roast lamb on top shelf and vegetables on shelf below in oven for 50 minutes until medium. Cover lamb with foil and let rest for 10 minutes. Increase oven temperature to 230°C, place vegetables on top shelf, and roast for an additional 10 minutes.
  • Slice the lamb thinly against the grain and plate with Provençal vegetables.

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