Roast leg of lamb
|1.5 kg||lamb — leg, deboned, butterflied|
|1||garlic — cloves, crushed|
|½ cup||olive oil — extra virgin|
|sea salt and freshly ground black pepper — to taste|
Preheat your oven to 190ºC.
For the vegetables:
Halve the baby potatoes and chop up the
TIP: Vegetables that take longer to cook should be chopped
smaller than the quicker roasting veg, the more rustic the better.
the butter, season well and rub over the baby potatoes and vegetables,
place only the potatoes in the roasting dish with the lamb.
Roast the lamb and potatoes for 30 minutes, then add the vegetables and roast for a further 30-40 minutes.
Once done, remove the lamb from the roasting dish and set aside to rest for at least 5-10 minutes before carving,.
Mix the veg and potatoes in the roasting pan coating them with all the juices, then carve, serve and enjoy!
Recipe reprinted with permission of BlueStrawberry.