Ingredients for Roast Lamb and Veggies Serves 5- 6
- 1 whole leg of lamb
- 2 sticks of celery
- 1 onion
- 1 small leek
- 2 carrots
- 4 cloves of garlic
- 100g tomato puree
- 300ml of cooking red wine
- 2 lamb cubes
- bay leaves
- rosemary
- thyme
- 6 peppercorns
For the Minted Potatoes
- around 15 new potatoes
- mint
- 15g butter
For the carrots
- 7 carrots
- 15g of butter
Method for Roast Lamb
- Turn oven on gas mark between 5 and 6 equivalents to 165c to 175c
- seal (brown) the leg of lamb in a frying pan
- Then we will cut roughly the onion, carrots, celery, leek and add the garlic with bay leaf, thyme, rosemary and peppercorns
- Once the leg of lamb is sealed remove add the veg mix and cook for about minutes
- Then we will add the tomato puree cook for another 3 to 4 minutes
- Add red wine deglaze and reduce by half
- Add cubes, water mix, bring to the boil then transfer the mixture into a baking tray
- Place leg of lamb on top cover tightly with foil and place in the oven cook for 2 hrs
- When ready remove lamb and let rest, pass trough a sieve the sauce and put back on heat and let simmer
- To serve cut the lamb and serve with the mint new potatoes and the glazed carrots
For the mint new potato
- 1) wash the potatoes cover with water add bay leaves and some salt bring to boil and let cook for about 20 minutes
- When done drain chop mint add the mint to new potatoes and some olive oil and serve
For the glazed carrots
- 1) wash trough the carrots then take top and bottom off and cut into chunks
- 2) place the carrots into a pot cover with water add some butter cover with grease proof paper and cook for a about minutes
- 3) when ready drain and serve or put back in a frying pan add some butter glaze and serve
