Recipe: Roast Lamb with Roasted Vegetables

There I was on Tuesday afternoon (10th August) feeling sorry for myself because it was our 7th wedding anniversary and the husband was sick for the second time in three weeks. Who enjoys being sick right? Still, I was annoyed that of all the days, the 'bug' had to nestle itself into his system on this particular day! How annoyingly inconsiderate!

Since I am 'stuck' at home on this day and it is afterall, my wedding anniversary, I was determine to have a bloody good meal!

After picking up DVDs at the local rental shop, I went next door to the butcher to check out what's on offer. Specifically, lamb. He only had 1 leg of lamb left on this day and it was 2kg! We cannot possibly have 2kg leg of lamb so he very kindly cut into down to 800g for us to enjoy!

If you don't already know - I love lamb. I love looking, touching, cooking and eating lamb. It has a unique and robust flavour that makes my insides jump with joy!

Here's my fuss-free Roast Lamb with Roasted Vegetables!

Roast Lamb with Roasted Vegetables serves 2

Ingredients

Part 1

2 potatoes, cut into quarters

1 medium sized sweet potato, cut into bite size chunks

1 red spanish onion, cut into quarters

3 medium carrots, cut into bite size lengths

6 cloves of garlic

Generous amount of salt and pepper

Olive Oil to coat all the vegetables

1. In a deep stainless steel bowl, combine all the ingredients and ensure that they are well-seasoned
2. On a baking tray, line the vegetables as seen above

Part 2

800g rolled loin leg of lamb (without the bone)

2 sprigs of fresh rosemary, cut into 3cm sticks

4 cloves of garlic, cut into slivers

Generous amount of salt and pepper

Olive Oil

1. Pre-heat the fan forced oven to 190C (for at least 20 mins)
2. Cut little slits all over the lamb and push in 1 rosemary stick and 1 garlic sliver. Season it generously with salt, pepper and olive oil
3. Place the lamb on top of the vegetables - this is very important as it allows 'air flow' for the bottom of the lamb and prevents it from stewing in its own juices during roasting
4. Cook in the oven for 1 hour 15 mins for well-cooked lamb. Let it rest for at least 5 minutes before carving

Part 3

Serve up with sides of peas, broccoli and mandatory, MINT SAUCE!