Rosemary roast lamb with veg
0
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
You can't beat roast lamb for a special festive meal. Serve it with plenty of roast vegetables.
Ingredients
Lamb Leg, Lean, raw
967 g, (approx)
Garlic
3 clove(s), peeled and sliced
Rosemary, Fresh
2 sprig(s), or to taste, broken into small sprigs
Onion
1 large, red, sliced into wedges
Peppers, all types
2 medium, 1 red, 1 yellow, deseeded and cut into large chunks
Courgette
2 medium, sliced into large chunks
Carrots, raw
175 g, baby or sliced carrots
Potatoes, Raw
350 g, baby new potatoes
Asparagus, raw
100 g
Instructions
1
Preheat oven to 200°C, fan 180°C, gas mark 6. Lift the lamb into a very large roasting tin. Use a sharp knife to make small slits all over the surface, then push in the garlic slices. Roast for 1 hour.
2
Remove the roasting tin from the oven and add the carrots and potatoes. Roast for 15 minutes.
3
Add all the remaining vegetables to the roasting tin, apart from the asparagus, so that they surround the lamb. Add the rosemary sprigs and season with salt and pepper. Roast for a further 20 minutes
4
Remove the roasting tin from the oven and lift the lamb onto a carving dish. Cover with foil and leave to rest for 10 minutes. Turn the vegetables over, add the asparagus and roast for a further 10-15 minutes.
5
Carve the lamb and serve with the roast vegetables.
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