Leg of lamb is one of my favourite things in the world to eat. It’s so easy and doesn’t take long to cook either.
I came across a lovely recipe for roasted leg of lamb on the wonderful Enjoying This Journey, a couple of days ago and decided to do something similar. I happened to have a leg of lamb in the freezer so took it out and defrosted it overnight.
Preheat oven to 220°C / 425°F / Gas Mark 7
2kg leg of lamb
Few sprigs of fresh rosemary, finely chopped
Zest of one large lemon (or 2 small lemons)
6 sweet potatoes, cut into large chunks
8 shallots, peeled and halved
4 large parsnips, ends cut off and halved, lengthways
4 large carrots, ends cut off and halved, lengthways
1 whole garlic bulb, separate the cloves and crush – no need to peel (reserve a few peeled cloves for inserting in the lamb)
2 tbsp coconut oil
4 tbsp organic olive oil
Sea or rock salt and freshly ground pepper
1. Season the leg of lamb. Heat the coconut oil in a large frying pan on low-medium heat and brown the lamb on both sides for a couple of minutes. Remove from heat and set aside.
2. In a small bowl, mix together the olive oil, lemon zest and chopped rosemary and massage half the mixture all over the lamb. If you love garlic, as we do, insert a few extra garlic cloves into the skin.
3. Meanwhile, in a large bowl mix together the sweet potato chunks, shallots, parsnips, carrots, garlic cloves and then mix in the remaining lemon and rosemary olive oil. Season with salt and pepper.
4. Place the lamb on a tray or shelf that sits inside a large roasting tin and cook for 1½ hours (1¼ hours if you prefer the lamb pink).
5. After 45 minutes, remove the lamb from the oven and place the chopped vegetables into the roasting tin with the lamb. Use a large spoon to mix the vegetables around so they’re covered with the lamb juices and oils from the mix.
6. Continue to cook for a further 45 minutes. Remove from the oven, covering the lamb with foil for 15 minutes, allowing it to rest.
7. Slice the lamb and serve with the roasted vegetables.
Cover the seasoned leg of lamb with half of the rosemary and lemon zest mixture.
Cover the chopped vegetables with the remaining rosemary and lemon zest mixture.
Cover with foil and allow to rest for 15 minutes before serving. Grub-tastic!
Grub-tastic roasted vegetables too!