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Baked leg of lamb with roasted root vegetable and rocket

Serves 6
Preparation Time 10
Cooking Time 90


1.5 kgleg of lamb bone in
1bunch baby carrots, trimmed and peeled
4parsnips, peeled and cut into batons
1 tbspolive oil
2 cupsrocket leaves
For the dressing
1 tspcumin seeds
2 tspDijon mustard
3 tbspolive oil
2 tbsplemon juice


1Preheat the oven to 160ºC fan forced.
2Place lamb in a baking dish and roast the lamb for 1½ hours.
3Toss the carrots and parsnips in the olive oil and place on a baking tray. Roast for 30 minutes, alongside the lamb.
4Remove from oven, cover lamb loosely in foil and rest for at least 10 minutes.
5Meanwhile toss the carrots and parsnips together with the rocket leaves and drizzle with the dressing.
6To make the dressing: whisk together the cumin seeds, Dijon mustard, oil and lemon juice. Season to taste with salt and black pepper.

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