Recipe of the week - Roast Lamb
Who doesn’t love a perfect roast lamb for dinner?
Here is a recipe that is quick and easy to prepare. A lamb roast means that there is always leftover for lunch the next day and this recipe will have you watching the clock till lunchtime!
What you will need to feed 2-4 people:
- 2kg leg of lamb
- 2 tbsp of chopped thyme
- 1 head of garlic, peeled
- Salt and pepper, to taste
- 1 large sweet potato, chopped into large cubes
- 1 butternut pumpkin chopped into large cubes
- 3 medium beetroots chopped into medium cubes
- 12 baby carrots
How to bring it all together:
Preheat the oven to 180 degrees.
Let the meat warm to room temperature.
Place lamb on baking tray and pierce the lamb, pushing the cloves of garlic into the holes.
Using a mortar and pestle, blend the thyme, salt and pepper. Then mix with 5 tbsp of extra virgin olive oil and rub into the meat. Any left over oil may be spread evenly over the vegetables.
Roast the lamb for 45 - 55 minutes for a medium roast.
Place the vegetables on a separate tray and put in the oven for the last 20 minutes, turning over with 10 minutes to go. Keep in mind the sizing ratio of the pumpkin, sweet potato and beetroot. Beetroot will take longer to cook, so make sure the cubes are smaller than the cubes of sweet potato and pumpkin.
Let the lamb sit for 5 -10 minutes before serving.