Lamb with garlic butter and roasted autumn vegetables

Ingredients 6
Servings 1


Serving Change
  • 100
    butter, softened
  • 4
    large cloves garlic, crushed
  • 125
    coarsely chopped parsley (use more if desired)
  • salt and milled black pepper
  • 2
    vegetables (aubergines, green sweet peppers, red sweet peppers, tomatoes, onions, patty pan squashes
  • 2
    leg of lamb


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.

Read more on: roast  |  lamb


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