INGREDIENTS
For the Lamb:
1 leg of lamb (about 2–2.5 kg), bone-in or boneless
4 cloves garlic, sliced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
Zest of 1 lemon
3 tbsp olive oil
Salt and freshly ground black pepper
For the Roasted Vegetables:
4 medium carrots, cut into chunks
3 parsnips, cut into chunks
2 red onions, quartered
1 small butternut squash, peeled and cubed
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
2 sprigs rosemary
2 sprigs thyme
Optional for Serving:
Fresh parsley, chopped
Gravy or pan juices
Method
- Prepare the Lamb: Preheat oven to 180°C (350°F). Make small incisions all over the lamb with a sharp knife and insert garlic slices. In a small bowl, mix olive oil, rosemary, thyme, lemon zest, salt, and pepper.
- Rub this all over the lamb. Place the lamb on a roasting rack in a roasting pan.
- Roast the Lamb: Roast in the preheated oven for about an 1 hour 30 minutes for medium-rare (internal temp ~60°C / 140°F), or 1 hour 45–50 minutes for medium.
- Baste occasionally with pan juices.
- Remove from oven, cover with foil, and let rest for 15 minutes before carving.
- Prepare the Vegetables: While the lamb is roasting, toss all vegetables in olive oil, smoked paprika, cumin, salt, pepper, rosemary, and thyme. Spread on a large baking tray in a single layer. Roast in the oven (can be done alongside lamb if space allows) for 35–45. minutes, turning halfway, until golden and tender. 4. Serve:
- Carve the lamb and arrange on a platter with roasted vegetables. o Drizzle with pan juices or gravy if desired.
- Garnish with chopped parsley for a festive touch.
CLOVER PRODUCTS USED IN THIS RECIPE
