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.
Servings: 6 people
Calories: 474kcal
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 and 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
Instructions
- 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.
Use any leftover cooked roast lamb in stir-fries, curries, or as a filling for sandwiches or flatbread. Do ensure your leftover lamb is piping hot before serving.
Nutrition
Energy: 474kcal | Fat: 16.1g | Saturated Fat: 5.6g | Carbs: 30.5g | Sugar: 9.9g | Fibre: 6.8g | Protein: 53.5g | Salt: 0.41g | Serving: 431g