Roasted Lamb Recipe

Inspired by Wild River Grille

Time2h

Serves4

Carrots, Potatoes, and Cabbage

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Lamb leg

4 pieces Carrots

1 1/8 lb (500 g) Potatoes

10.6 oz (300 g) Cabbage

4 pieces Garlic cloves

4 tbs olive oil

2 tbs Rosemary

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs ReaLemon lemon juice

Method

Cooking Instructions

Prepare the Ingredients

Preheat your oven to 200°C (400°F). Peel and chop the carrots and potatoes into large chunks. Cut the cabbage into wedges. Mince the garlic cloves.

Season the Lamb

In a bowl, mix olive oil, minced garlic, rosemary, salt, black pepper, and lemon juice. Rub this mixture all over the lamb leg.

Arrange the Vegetables

In a large roasting pan, place the chopped carrots, potatoes, and cabbage. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

Roast the Lamb

Place the seasoned lamb leg on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1.5 hours, or until the lamb reaches an internal temperature of 60-65°C (140-150°F) for medium-rare.

Rest and Serve

Once done, remove the lamb from the oven and let it rest for 15 minutes before carving. Serve the sliced lamb with the roasted vegetables.