Preparation time is 45minutes
Cook time is 1hours 15minutes
Total time is 2hours
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
- 2.10kilograms lamb leg roast (min. 2.1kg)
- 1 garlic clove, sliced (and extra 1 for rocket pesto)
- 2tablespoons olive oil (extra 1/3 cup olive oil for rocket pesto)
- 750grams red potatoes, halved
- 500grams sweet potatoes, cut into pieces
- 6 mini parsnips, halved lengthways
- 2 lemons, 1 sliced (and extra 1 for rocket pesto)
- 2 rosemary sprigs
- 60grams rocket (for rocket pesto)
- 1/4 cup pistachios (for rocket pesto)
- 1/4 cup grated parmesan (for rocket pesto)
Description
Enjoy this easy-to-make roast lamb with vegetables recipe with family and friends. Paired with a rocket pesto, takes this dish to the next level.
Method
Step 1 of 5
Preheat oven to 220°C. Using a sharp knife, make cuts in the surface of the lamb and insert garlic. Place lamb into a roasting dish, drizzle with half the oil, and season with salt and pepper.
Step 2 of 5
Place meat into the oven and cook for 15 minutes. Reduce the heat to 200°C and cook the lamb for a further 15 minutes.
Step 3 of 5
Add vegetables to a second roasting pan. Drizzle with remaining oil. Season. Place into the oven with the lamb. Add lemon and rosemary to the lamb. Roast for a further 45 minutes or until cooked to your liking. Remove lamb from the oven, cover with foil and rest for 15 minutes before carving.
Step 4 of 5
Meanwhile, process rocket, pistachios, parmesan, garlic and lemon zest in a food processor until roughly chopped. Add the oil and process until finely chopped. Transfer to a serving bowl and cover with plastic. Set aside.
Step 5 of 5
Remove lemon slices. Carve lamb into slices and serve with roast vegetables and a generous dollop of the pesto.
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