Roast Lamb with Citrus Vegetables
A traditional roast lamb recipe that deserves the centre-stage on your dinner table. Delicious lamb leg roasted with baby carrots, new potatoes, and tender stem broccoli tossed in a citrus and garlic mix.
prep time
20 mins
cook time
2 hours
serves
0 people
To Cook Medium: 25minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
Energy
474kcal
Fat
16.1g
Saturates
5.6g
Carbs
30.5g
Sugars
9.9g
Fibre
6.8g
Protein
53.5g
Salt
0.4g
Ingredients
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- In a small bowl mix together the orange zest, juice and garlic together.
- Put the vegetables, except the broccoli in a large non-stick roasting tin, season and spoon half the citrus mixture over the vegetables. Toss lightly.
- Lightly score the surface of the lamb joint, stud with the rosemary leaves, season well and position on top of the vegetables. Roast uncovered for 1-1½ hours or depending on how you like your lamb. Cover with foil, if browning too quickly.
- Remove the roasting tin from the oven and remove the joint. Transfer to a warm plate, cover with foil and leave to rest for 15-20 minutes.
- Add the broccoli around the vegetables and spoon over the remaining citrus mixture. Return to the oven and roast uncovered for a further 15-20 minutes.
- Remove the vegetables from the oven. Lightly crush the potatoes.
- Carve the lamb into thin slices and serve with the remaining roasted vegetables, garnished with freshly chopped parsley and any meat juices from the pan.
