Carol’s Stockmarket Roast Lamb & Root Veg. This is the perfect centre piece for any gathering. It is a one pan dish which means minimal clean up.
Roast Lamb & Root VegAdd to My Cookbook
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- Difficulty Level Easy
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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 Stockmarket Vegetable Stock
- 4-5 large Carrots, peeled & cut into chunks
- 1-2 large Parsnips, peeled & cut into chunks
- Pre-heat oven to 200°C/180°C fan assisted.
- Remove leg of lamb from the fridge and leave at room temperature for about an hour to remove the chill.
- 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.