Lamb Roast
with Golden Spuds, Carrots & Green Beans
Traditionally, Sunday Roast was put into the Aga oven and left for hours while the family trotted off to church in their Sunday best. After reducing the meat and veg to browned masses, gravy was poured over everything to add back some moisture. Fortunately, you can now enjoy this roast in half the time!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
1
lamb leg portion
2 clove
garlic
1 bunch
rosemary
1 kg
potatoes
3
carrots
200 g
green beans
Not included in your delivery
2 tbs
olive oil
Preheat the oven to 200°C/180°C fan-forced. Boil a full kettle of water. To prepare ingredients, peel and finely slice the garlic, pick rosemary and roughly chop, cut unpeeled potatoes into quarters, peel and slice carrots into batons and trim the green beans.
Make ten x 1 cm-deep cuts all over the lamb leg portion. Push a slice of garlic and half of the chopped rosemary into each cut of the lamb. Drizzle with half the olive oil. Season well with salt and pepper.
Heat a large ovenproof frying pan over a medium-high heat. Cook the lamb leg for 3 minutes on each side, until browned. Transfer the pan to the oven and cook for a further 25-30 minutes for medium rare, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes. Slice. Tip: If you don’t have an ovenproof frying pan, transfer the browned lamb to a baking paper lined oven tray and cook as directed.
Meanwhile, place the potato and carrot on the prepared oven trays in a single layer. Drizzle with the remaining olive oil and rosemary, and season well with salt and pepper. Toss to coat well. Place in the oven and cook for 30-35 minutes, or until golden and cooked through.