Roast leg of lamb

Recipe from:-7 April 2014
Preparation time: 20 min
Cooking time: 1h 10 min

A succulent roast with baby vegetables roasted in butter.

Ingredients

1.5 kg Lamb leg - deboned and butterflied
1 head fresh garlic - crushed
Fresh rosemary
Fresh oregano
2 lemons
1/2 cup extra virgin olive oil
Salt and pepper - to taste

Method

Preheat your oven to 190°C.

For the vegatables:

Halve the baby potatoes and chop up the vegatbles.

TIP: Vegetables that take longer to cook should be chopped smaller than the quicker roasting veg, the more rustic the better.

Melt the butter, season well and rub over the baby potatoes and vegetables, place only the potatoes in the roasting dish with the lamb.

Roast the lamb and potatoes for 30 minutes, then add the vegetables and roast for for a further 30-40 minutes.

Once done, remove the lamb from the roasting dis and set aside to rest for at least 5-10 minutes before carving.

Mix the veg and potatoes in the roasting pan coating them with all the juices, then carve, serve and enjoy!