Lamb with garlic butter and roasted autumn vegetables

Name: Lamb with garlic butter and roasted autumn vegetables
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 100.00 g butter softened; 4.00 garlic large cloves, crushed; 125.00 ml fresh parsley coarsely chopped; salt and freshly ground black pepper; 2.00 kg vegetables; 2.00 kg lamb leg

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (6)

100.00 g	butter — softened
4.00	garlic — large cloves, crushed
125.00 ml	fresh parsley — coarsely chopped
	salt and freshly ground black pepper
2.00 kg	vegetables
2.00 kg	lamb — leg

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Method:

Beat butter with garlic, parsley and 5 ml (1 tsp) salt.
Cut brinjals, peppers and tomatoes into large chunks, slice onions thickly, leave patty pans whole but trim stalks, trim beans and trim and halve baby marrows. Place all vegetables, except patty pans and baby marrows, in a roasting pan.
Trim excess fat off lamb and, with tip of a sharp knife, score outside in a diamond pattern.
Season to taste (use plenty of pepper). Spread lamb with garlic butter and place on top of vegetables.
Roast, uncovered, at 180 ºC for 30 minutes, then add baby marrows and patty pans and continue roasting for about 1 1/4 hours or until leg is done to your liking.
Serve lamb on bed of vegetables, or separately.