Preparation time is 10minutes
Cook time is 1hours 5minutes
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
- 3 large carrots, peeled, cut into large chunks
- 3 Lebanese eggplant, halved lengthways
- 2 red onions, cut into wedges
- 2tablespoons flat-leaf parsley (to serve)
- 3 zucchini, halved lengthways
- 3teaspoons dried oregano
- 1tablespoons sumac
- 1 lemon, cut into wedges (to serve)
- 2tablespoons olive oil (save 1 tbs for drizzling)
- 2 garlic cloves, crushed
- 2kilograms lamb leg roast
Nutrition per serving
3250kJ / 775Cal
3250 Kilojoules or 775 Calories
37% of daily energy intake*
Protein
69.3grams
Fat
48.3grams
Carbs
17.7grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This roast leg of lamb is coated in sumac, oregano and garlic and slow-cooked to perfection. Serve with roast veg for a delicious Sunday lunch dish.
Method
Step 1 of 4
Preheat oven to 190°C. Combine garlic, sumac, oregano and oil in a small bowl. Using a sharp knife, make small slits over the surface of the lamb. Season with salt and pepper. Spread paste over lamb and rub in well. Place lamb onto a rack in a roasting pan. Bake for 20 minutes.
Step 2 of 4
Meanwhile, combine vegetables in a separate roasting pan. Drizzle with oil and season with salt and pepper. Toss well to coat. Reduce oven temperature to 180°C.
Step 3 of 4
Place the pan of vegetables into oven and cook, turning every 15 minutes, with the lamb for a further 45 minutes, or until golden.
Step 4 of 4
Remove lamb from oven and rest for 10 minutes before slicing. Serve lamb with roast vegetables, parsley and lemon wedges.
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