Directions
- 1Prepare the vegetables: chop potatoes, carrots, and onions.
- 2Place the chopped vegetables in a roasting pan.
- 3Season the lamb with salt, pepper and olive oil.
- 4Insert cloves of garlic and rosemary sprigs into the lamb.
- 5Place the seasoned lamb on top of the vegetables in the roasting pan.
- 6Roast the lamb and vegetables until the lamb is medium rare and the vegetables are tender.
- 7Once cooked, slice the lamb.
- 8Serve the roasted lamb with the roasted vegetables and gravy.
Ingredients
- 1 kg potatoes
- 1 kg carrots
- 1 unit onion
- 1 pinch salt
- 1 handful rosemary
- 4 cloves garlic
- 1 unit leg of lamb
- 2 tbsp olive oil
- 100 g asparagus
- 1 cup gravy
Equipment
knifecutting boardroasting panpepper grinderspoon
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