TRADITIONAL ROAST LAMB

A traditional lamb roast will always be a crowd favourite.  This mouth watering lamb leg roast, infused with garlic, rosemary and olive oil is satisfyingly delicious, and an excellent source of iron and vitamin B’s for improved energy, strength and immunity.


Serves: 4-6

Prep time: 30 minutes Cook time: 2 hours

Total time: 2 hour 30 minutes

 

INGREDIENTS

Lamb leg and potatoes

  • 2.5kg lamb leg  

  • 3-4 sprigs, rosemary

  • 1kg baby potatoes, halved

  • 1 tsp sweet paprika

  • 3 garlic clove

  • 1 brown onion, roughly chopped

  • ½ cup white wine  

  • Olive oil  

  • Salt and pepper   

Green bean and zucchini salad

  • 350g green beans

  • 2 medium size zucchinis cut into wedges

  • Handful of walnuts

  • 1 tsp of honey

  • Olive oil

  • Lemon

 

METHOD

Lamb and Potatoes

  1. Preheat the oven to 220 degrees.

  2. In an oven dish place the lamb, garlic, onion in an oven dish, then drizzle with olive oil and season with salt, pepper and paprika.

  3. Place the potatoes in a separate bowl, cover with white wine, garlic, drizzle of olive oil, salt and pepper.  Toss through and place into the oven dish with the lamb.

  4. Add about 1 cup of hot water to dish, cover with aluminium foil (or a lid if you have one) and place in the oven.

  5. Leave to roast covered for at least 2 hours. Check to see if it has started to brown.

  6. Uncover after it has started to brown, add another half cup of water and leave uncovered. Lower the oven to 180 degrees.  Leave to cook for another 20 minutes.

  7. Remove from the oven and let sit for 10 minutes.

  8. Place it on a serving platter and serve with greek yogurt.  

Green bean and zucchini salad

  1. In a steamer, place the green beans and zucchini on the steam until softened.

  2. Take them off the stove and run cold water over them.

  3. In a small saucepan, add a drizzle of olive oil, the walnuts and honey.  Stir through until the walnuts have been toasted. Take off the stove and break them into smaller pieces using a spoon.

  4. Once the nuts have cooled, place onto of the vegetables and dress with olive oil and lemon juice, and season to your liking.