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Traditional roast lamb with veggies

Traditional roast lamb with veggies

Serves

6

Prep Time

10

Cook Time

60

Ingredients

1 kg leg of lamb, trimmed

1 tbsp olive oil

2 cloves garlic, crushed

grated rind and juice 1 lemon and 1 orange

2 tbsp rosemary leaves

potato and sweet potato, cut into chunks

10 Brussels sprouts, shredded

1 cup frozen peas

3 sprigs mint, leaves shredded

Method

  • Marinate lamb with oil, garlic, rind, juices and rosemary. Preheat oven to 180°C.
  • Drain lamb from marinade, place in roasting dish. Reserve marinade.
  • Roast for 50 mins for rare, 60 mins for medium, or 70 mins for well done.
  • Baste twice with marinade during cooking. Add potato and sweet potato to the roasting dish in the last 30 mins cooking time (brush lightly with oil).
  • Remove lamb, cover and rest it for 15 mins. Cook sprouts in a non-stick frypan until just soft, add peas and mint, cook 1 min more. Serve lamb sliced, drizzled with pan juices and vegetables.
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