With an oven and some simple ingredients, a healthy meal that’s easy to achieve.
The leftover is usually for my next couple meals mixed with green leafy salad.
1.5kg easy-carve leg lamb
1 tablespoon olive oil
2 tablespoons wholegrain mustard
3 tablespoons honey
8 garlic cloves, crushed
2 tablespoon chopped fresh rosemary leaves
2 carrots, peeled, roughly chopped
4 (275g each) pontiac potatoes or beetroot, peeled, roughly chopped
1 large orange sweet potato, peeled, roughly chopped
Preheat oven at 200 C.
Use a mortar and pastel, mixed garlic,rosemary, mustard, olive oil & honey as the marinate.
Use a sharp knife and poke 1/2 inch on various spots of the lamb. Stuffed some chunky rosemary & garlic into the cuts, rub the rest of the marinate on to the lamb.
Place the veggies around the leg of lamb onto a roast tray, spray with some olive oil and put in the oven for 15 min at 200 degree to form a crust. Turn the oven down to 170, pour a cup of water into the tray and roast for another hour for medium rare.
Rest the meat with a cover (either with a foil or a towel) for 10-15 min.
Served with some pan juice or horseradish.
Note: I usually roast extra veggies, onion and garlic. Unfinished leftover can always be fridged and served for salad ideas.