Roast lamb and baby vegies with lemon & thyme
Jo Anne Calabria, MLA
INGREDIENTS
1.5kg easy carve leg of lamb
6 tablespoons olive oil
1 tablespoon thyme leaves
grated rind and juice of 2 lemons
2 bunches baby carrots peeled and washed
2 bunches whole baby spring onions, tails left on 3cm
1 bunch baby beetroot, scrubbed and halved
12 baby chat potatoes, halved
extra oil and lemon juice for basting
fresh thyme leaves and lemon rind to garnish
METHOD
Preheat the oven to 180°C. Mix olive oil, thyme, rind and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables. Set vegies aside.
Place lamb into a roasting dish and bake for 45 minutes before adding the tossed vegetables and cooking for a further 45 minutes (medium doneness). Baste the lamb during the cooking time with little oil and lemon juice.
Rest the lamb under foil in a warm place for 10-15 minutes. To serve, slice the lamb and serve with vegetables, scattered with fresh thyme leaves and lemon rind.
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