Roast Lamb and Root Vegetables
Roast Lamb and Root Vegetables
Ingredients
Serves: 12
Fresh rosemary sprigs
Salt and freshly ground black pepper, to taste
4 cloves garlic, sliced
1 whole leg of lamb, about 2 to 3kg
½ cup water
Root vegetables peeled and chopped in half – So Sweet Parsnips, carrots, potatoes & yams
Directions
1. Preheat oven to 130 degrees C.
2. Place the lamb in a roasting dish. Cut slits in the top of the leg of lamb about 3cm apart deep enough to push slices of garlic into the meat. Add salt and pepper over the top of lamb. Place your desired amount of rosemary sprigs under and on top of the lamb.
3. Add ½ cup of water to the bottom of the pan.
4. Roast for around 5 – 6 hours, until the meat is tender, you should be able to pull back from the bone.
5. Add the vegetables to the pan around 1hour before taking the Lamb from the oven, once the Lamb is out turn the oven up to 200 degrees C to finish the cooking process and crisp up the vegetables, this may take another 15minutes and give the Lamb time to rest.
Serve with your favourite gravy, steamed vegetables on the side also goes great!