Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
Estimated cost per serve is 16.49 dollar
Difficulty level: 3 out of 4
11 Ingredients
- 40grams salted butter, diced
- 400grams steamed green beans (to serve)
- 2 large onions, thinly sliced
- 3 sweet potatoes, peeled, sliced
- gravy (optional, to serve)
- 4 large potatoes, peeled, thinly sliced
- 1 lemon, sliced
- 500milliliter chicken stock
- 8 sprig thyme, leaves picked
- 1 leg of lamb (about 2kg)
- 2 cloves garlic, cut into slivers
Method
Step 1 of 5
Preheat oven to 200°C. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.
Step 2 of 5
Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.
Step 3 of 5
Place lamb directly on oven rack above the roasting pan. Roast for 11/2 hours or until vegetables are tender and golden.
Step 4 of 5
Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.
Step 5 of 5
Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.
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