SERVES
4-6
DIFFICULTY
MEDIUM
PREP/COOK TIME
90-120mins
INGREDIENTS |
|---|
| 1.8kg lamb leg |
| 4 tablespoons coconut oil |
| 500g carrots, halved length ways and roughly chopped if large |
| 500g parsnips, peeled and halved length ways |
| 500g pumpkin, de-seed, peeled and cut into 5-6cm pieces |
| 3 red onions, quartered |
| 3 sprigs thyme |
| 6 sprigs rosemary |
| Sea Salt |
| 3-4 cloves garlic |
| 500g green beans, steamed, to serve |
DIRECTIONS |
|---|
| STEP 1. Preheat oven to 220°C or 200°C fan-force. Use a small sharp knife to make 16 1cm-deep slits in the lamb. Use your fingers to press a slice of garlic and a sprig of rosemary into each slit. Place the lamb in a large oven proof roasting pan, and brush all over with oil. Season with salt and sprinkling of mixed herbs (from allowed list). Roast for 15mins. |
| STEP 2. Place the vegetables in a large bowl with coconut oil, thyme and salt. Toss well to combine. |
| STEP 3. Reduce oven temperature to 180°C or 160°C fan-force and remove the lamb from the oven and arrange the vegetables around the lamb. Place pumpkin on a separate oven tray if there is not enough space. Overcrowding vegetables and meat will create too much steam and prevent browning. Roast for 1 hour (this will give you a medium-rare cooked leg of lamb; roast lamb a further 30 minutes for well done). |
| STEP 4. Serve the lamb with the roast vegetables and steamed green beans. |
TIP!
A classic roast is perfect to cook extra meat and veg and have for the next night… or two!
