Chef Doug Skinner
‘Lamb Roast with garlic, sprinkled, brushed with rosemary and seasoned with salt and pepper.’
‘Lamb Roast with garlic, sprinkled, brushed with rosemary and seasoned with salt and pepper.’
‘Lamb Roast with garlic, sprinkled, brushed with rosemary and seasoned with salt and pepper.’
‘Lamb Roast with garlic, sprinkled, brushed with rosemary and seasoned with salt and pepper.’
‘Lamb Roast with garlic, sprinkled, brushed with rosemary and seasoned with salt and pepper.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
1.2 kg boneless leg of lamb, 6 garlic cloves, 2 rosemary sprigs, 50 grams butter, oil, salt, pepper, 6 small washed potatoes, 1 large sweet potato and 500 grams of green beans.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Preheat oven to 180°C. Make 6 cuts into leg of lamb about 2cm wide.
Step 2
Step 2
Step 2
Step 2
Step 2
Push in the peeled cloves of garlic and small sprigs of rosemary, then rub the leg down with a small amount of oil and season with salt and cracked pepper.
Step 3
Step 3
Step 3
Step 3
Step 3
Place in a baking tray and in the oven for approx. 75 to 80 minutes.
Step 4
Step 4
Step 4
Step 4
Step 4
Rinse and cut potatoes in half, place and cut sweet potato into pieces 2cm thick. Drizzle with oil and season with salt and pepper, toss to coat with oil and seasoning.
Step 5
Step 5
Step 5
Step 5
Step 5
Once lamb has been cooking for 30 to 40 minutes, place in potato and sweet potato, then cook for a further 30 to 40 minutes.
Step 6
Step 6
Step 6
Step 6
Step 6
Top and tail beans and boil with a pinch of salt and cook till tender, drain and season with salt and pepper and a small knob of butter and serve with lamb vegetables.
Bon Appétit …