Lamb Roast
with Crunchy Spuds, Carrots & Green Beans
This is a classic Sunday roast with all the trimmings. Garlic and rosemary lamb, cooked to pinky perfection, golden brown fluffy roasted potatoes, herbed roast carrots and tender green beans. Is your mouth watering yet? Time to get this in the oven!
Ingredients
1 portion
Butterflied Lamb Leg
2 clove
garlic
1 bunch
rosemary
1 kg
potatoes
3
carrots
⅗ bag
green beans
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Boil a full kettle of water. To prepare the ingredients, peel and thinly slice the garlic. Pick the rosemary leaves and roughly chop. Cup the potatoes into quarters (unpeeled). Peel the carrots and slice into batons, and trim the green beans ends.
Make 10 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 portion for 3 minutes on each side, or 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 into 1 cm thick pieces. 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 lined oven tray 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.
While the lamb is resting and the vegetables are almost cooked, place the green beans in a medium bowl. Pour over the boiling water and leave for 2-3 minutes. Drain.
To serve, divide the lamb, potatoes, carrots and green beans between plates. Serve with a dollop of Dijon mustard, if you like!
