Roast Lamb with Citrus Vegetables
A traditional roast lamb recipe that deserves centre-stage on your dinner table. Delicious lamb leg roasted with baby carrots, new potatoes and tenderstem broccoli tossed in a citrus and garlic mix.
Ingredients
- 1 x 1.4kg lean whole lamb leg joint
- 3 sprigs fresh rosemary leaves
- Zest and juice of 2 small oranges
- 4 garlic cloves,, peeled, crushed
- 1 x 750g pack baby new potatoes,, cut into quarters
- 2 x 150g packs baby carrots,, trimmed, peeled if preferred
- 4 small red onions,, peeled and cut into quarters
- 3 sprigs fresh rosemary leaves
- 1 x 200g pack purple or green tender stem broccoli stalks,, trimmed
- freshly chopped parsley,, to garnish
Method
Preheat the oven to 190°C, 170°C Fan, Gas Mark
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.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 474kcal24% | 16.1g23% | 5.6g28% | 9.9g11% | 0.41g7% |
| Carbs | Fibre | Protein |
|---|---|---|
| 30.5g12% | 6.8g28% | 53.5g107% |
