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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 | 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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