|1||onion — cut into wedges|
|sea salt and freshly ground black pepper|
|625 ml||stock — vegetable|
|5||garlic — cloves, crushed|
|15 ml||fresh thyme — chopped|
|10 ml||fresh rosemary — chopped|
|100 g||butter — room temperature|
|1||leg of lamb|
|fresh rosemary — to garnish|
|1,5 kg||sweet potatoes — cut into wedges|
|1||butternut — chopped|
|10||whole garlic cloves — peeled and roughly chopped|
|salt and freshly ground black pepper|
|60 ml||olive oil — or canola oil|
|fresh thyme — chopped|
|1||green, yellow and red peppers, cubed|
|½||head of broccoli — cut into florets|
Preheat the oven to 160 °C. Grease a large roasting pan.
Potatoes Place potatoes and onion in the pan,
season with salt and black pepper and pour over the vegetable stock.
Meat Mix the garlic, thyme, rosemary and
butter in a bowl.
4 Make 6-8
deep incisions in the leg of lamb and spread the butter mixture over the meat, ensuring
the mixture is also rubbed into the incisions.
Put the meat on a rack that fits on top
of the roasting pan containing the potatoes. Roast until the meat is medium
done (allow 20 minutes for every 500 g meat plus 20 minutes extra). Remove the
meat from the oven.
potatoes to the oven and roast until crisp.
the meat to rest for about 10 minutes then carve. Garnish with rosemary sprigs.
8 Vegetables Put the sweet potatoes,
butternut and garlic in a large baking tray, separate from the meat. Season
with salt and pepper and sprinkle with the oil and thyme. Roast for 40 minutes,
add the peppers and broccoli and roast for 10 minutes, until just done and not
9 Serve the
meat with the roast potatoes and vegetables.