Roast Leg of Lamb with Autumn Veggies


With #LoveLambWeek upon us, not to mention the approaching autumn, we thought we'd treat you to one of our most simple and flavourful favourites this week.

Roast Leg of Lamb with Autumn Veggies - Stacey's Larder

You can't beat a succulent leg of roast lamb with juice-cooked veggies on the table. It's the perfect way to round off a Sunday if you ask us!

What You'll Need:

What to do:

  1. Preheat your oven to 200°c
  2. Prick the surface of your lamb leg with a sharp knife. Combine the olive oil, rosemary and roasting salt in a small bowl and rub over the lamb leg with your hands. Get stuck in and make sure it goes into all the holes!
  3. Cut your veggies into roughly 1-inch cubes where possible. Anything smaller might end up burning. Place the veg on the bottom of a casserole dish or roasting pan big enough to catch all your lamb’s drippings, but not so big that your veggies spread out too much.
  4. Place the lamb on top of the veg and then insert a probe thermometer if you have one, into the thickest part of the roast. Make sure the probe isn't right beside the bone, then pop the roast into the preheated oven.
  5. Roast until 62°c for medium (just a touch of pink inside) or 68°c for well done. If you don't have a thermometer, a medium roast will take just over 1 hour and just over 1.5 hours for well done. If you prefer your lamb tender, cooking it for a bit longer will help break down the connective tissues.
  6. Once cooked to your taste, remove from the oven and cover with foil to keep warm. Let it rest for 15 minutes.
  7. Carve your lamb and serve this simple and delicious meal with some minted gravy. YUM!

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