Leg of lamb with herb butter

Drum
6-8 servings Preparation: 20 mins, Cooking: 1 hr 40 mins By Hope Malau
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Ingredients (18)

6-8 potatoes
1 onion — cut into wedges
sea salt and freshly ground black pepper
625 ml stock — vegetable
5 cloves 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
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Method:

1
Preheat the oven to 160 °C. Grease a large roasting pan.

2
Potatoes
Place potatoes and onion in the pan,
season with salt and black pepper and pour over the vegetable stock.

3
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.

5
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.

6 Return
potatoes to the oven and roast until crisp.

7 Leave
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
overcooked.

9 Serve the
meat with the roast potatoes and vegetables. 
    

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