10 mins preparation | 20 mins marinating | 1 hr 45 mins cooking 30 minutes resting | serves 4
Ingredients
- 1.5kg leg of lamb on the bone
- 6 cloves garlic, peeled and cut into slivers, plus 4 whole cloves
- 6 sprigs fresh rosemary
- salt and freshly ground black pepper
- 300ml white wine
- 1 bunch carrots, scrubbed
- 1 bunch baby beetroot, peeled
- 4 pieces pumpkin
- 10 small potatoes, scrubbed
- olive oil
- steamed Brussels sprouts, to serve
Method
- Preheat oven to 180°C (160°C fan-forced). Place lamb in a baking tray and make lots of small slits in the skin. Push the garlic and rosemary spring into slits.
- Rub oil all over lamb and season with salt and pepper. Pour wine into baking tray. Leave at room temperature for 20 minutes, then cover with foil and place in oven. Roast for 50 to 60 minutes.
- Toss vegetables and whole garlic cloves in a little oil. Remove foil, add potatoes and garlic to the baking tray and return to the oven. After 15 minutes, add carrots, beetroot and pumpkin and continue to roast for a further 45 minutes.
- Remove from the oven, cover with foil and rest for 20 to 30 minutes. Steam Brussels sprouts for about 4 minutes. Toss with butter and serve. Carve the lamb and serve with vegetables and pan juices.
