Roast lamb with Mediterranean vegetables
0
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
This one-pan feast is worthy of a special occasion. Slivers of garlic inserted into the lamb and rosemary sprigs tossed through the veggies gives it a mouth-watering aroma and full Mediterranean flavour for a tasty and satisfying meal.
Ingredients
Lamb leg roast, raw
1000 g, boneless, (1kg)
Garlic
3 clove(s), thinly sliced
Baby potatoes
375 g, (chat variety), halved
Baby carrot
250 g, halved lengthways
Red onion
1 large, cut into wedges
Zucchini
2 medium, halved lengthways, thickly sliced
Yellow capsicum
1 medium, cut into 3cm-thick strips
Red capsicum
1 medium, cut into 3cm-thick strips
Asparagus
2 bunch(es), ends trimmed, (320g)
Fresh rosemary
2 sprig(s), halved
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Place lamb in a large roasting pan. Using a sharp knife, make small slits all over surface of the meat. Insert garlic slices into slits. Arrange potatoes, carrots and onion around the lamb and lightly spray with oil. Roast for 45 minutes.
2
Remove pan from oven and turn vegetables. Add zucchini, capsicums, asparagus and rosemary sprigs to pan, toss well and season with salt and pepper. Roast for a further 20 minutes or until lamb is cooked to your liking. Transfer lamb to a chopping board. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven and bake for a further 10 minutes while lamb is resting.
3
Carve lamb and serve with roasted vegetables.
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