Thai Roast Lamb with Root Vegetables
For a weekend roast lunch or dinner with a difference, leg of lamb or shoulder with a red thai marinade and roasted baby vegetables.
1 hour 40 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb half leg lamb joint, whole leg or shoulder
- Salt and freshly milled black pepper
For the Thai Marinade
- :30-45ml/2-3tbsp prepared red Thai curry paste
- 30ml/2tbsp mild olive oil
- 30ml/2tbsp caster sugar
- Large handful freshly chopped basil leaves
For the Roasted Root Vegetables
- :450g/1lb baby carrots, topped, cleaned and unpeeled
- 4 medium parsnips, peeled and quartered
- 160g/5oz pack baby turnips, optional
- 3 medium red onions, peeled and cut into wedges
- 2 whole garlic bulbs, unpeeled and cut in half horizontally
- 15ml/1tbsp sunflower oil
- 1 large bunch fresh thyme leaves, to garnish
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the lamb on a chopping board and with a sharp knife make several slits over the surface of the joint, taking care not to cut through the butcher’s string or elasticated meat bands. Season and place in a large shallow dish. In a small bowl; mix the Thai marinade ingredients together and spread over the surface of the joint. Cover and marinate for 2 hours or overnight in the refrigerator.
- Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time. Cover the joint with foil if browning too quickly.
- One hour before the end of the cooking time remove the joint and rack from the oven, add the vegetables, drizzle with the oil and position the joint on the top. Return to the oven and cook uncovered for the remainder of the cooking time.
- Serve the lamb with roasted vegetables garnished with the fresh thyme leaves.