Roast Lamb & Root Veg
Easter is almost upon us and this one-pan recipe will take the pressure off cooking your Easter dinner. My organic vegetable stock is great to use here for flavour. You can also use beef stock or beef bone broth too. I hope you give it a try.
For the marinade
60ml Olive Oil
Juice & Zest from 1 Lemon
1 tbsp Sea Salt Flakes
½ tsp Ground Black Pepper
2 Tbsp roughly chopped Fresh Thyme
For the roast
1.5kg Leg of Lamb
2 cloves Garlic, sliced
2-3 sprigs Fresh Rosemary
1kg Maris Piper Potatoes, quartered
Sea Salt Flakes
250ml Carol’s Vegetable Stock
4-5 large Carrots, peeled & cut into chunks
1-2 large Parsnips, peeled & cut into chunks
Remove leg of lamb from the fridge and leave at room temperature for about an hour to remove the chill.
Pre-heat oven to 200°C/180°C fan assisted.
In a small bowl or jug, mix together the marinade ingredients. Set aside.
Using a small sharp knife, pierce the leg of lamb all over, stuffing each hole with a slice of garlic and a few rosemary leaves. Do this wherever there is a fleshy piece on top, bottom or side of the meat.
Place leg of lamb in a very large roasting tray and pour half of the marinade over the meat. Turn leg of lamb over a few times so that it is entirely coated in the marinade.
Add the potatoes to the roasting tray and pour the remaining marinade over them, tossing lightly to coat.
Season lamb and potatoes with an extra sprinkling of sea salt flakes then roast in the pre-heated oven for 40 minutes.
Add stock to the roasting tray and continue to roast for about 25 minutes for rare (internal temperature of 55°C on a meat thermometer), 30-35 minutes for medium rare (60°C) or 40-45 minutes well done (70°C).
Remove roast from the oven and place roasted lamb on a large serving dish. Cover with foil and leave to rest.
Add carrots & parsnips to the roasting tray & lightly toss with the potatoes. Cover roasting tray with tinfoil then return to the oven for 30 minutes.
Once cooked, spoon vegetable around the roast lamb. Baste lamb with the pan juices then serve.