Vegetables with Roast Lamb
Recipe Serves 4 people
Ingredients
- 600 g lamb, leg roast
- 400 g potato, sweet peeled, cut into chunks
- 1 beetroot, fresh peeled, cut into chunks
- 1 fennel roughly shredded
- 1 carrot peeled, cut into chunks
- 2 clove garlic crushed
- 1 tsp cumin, spice
- ¼ punnet thyme, fresh leaves removed
- 2 tbsp oil, olive
- salt, table to season
Instructions
- Preheat your oven to 180°C.
- Prepare the lamb by rubbing the top with ½ the olive oil and a sprinkle of salt. Place the lamb on an oven tray and cook for 1 ½ hours or until your liking.
- Meanwhile, place the sweet potato, swede, beetroot, fennel, carrot and crushed garlic in a large bowl. Toss the vegetables with the remaining olive oil, cumin, thyme and salt.
- Spread the vegetables over a baking tray and roast in the oven for 45 minutes. Once the vegetables have 10 minutes left in the oven, take the lamb out and allow it to rest for 10 minutes.
- Carve the lamb and serve immediately with the roast vegetables. Enjoy!
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