Nicky's Kitchen SanctuaryOne-pan roast leg of lamb recipe
What you'll need
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 4- 1 tbsp olive oil
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 tbsp olive oil
- 3 carrots (peeled and chopped into bite-size chunks)
- 4 medium potatoes (scrubbed and chopped into large chunks (no need to peel))
- 100 g (3.5 oz) extra fine green beans
- 150 g (5.2oz) sliced runner beans
- 2 kg (4.4lb) leg of lamb
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp salt
- 10 large radishes (sliced in half)
- 3 parsnips (peeled and chopped into bite-size chunks)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Preheat the oven to 180C/350F. Place the lamb in a large roasting tin and score the fatty bits of the lamb lightly with a sharp knife.
- Step 2
Rub on the olive oil, then sprinkle on the salt, pepper and rosemary.
- Step 3
Place in the oven for 1 hour 15 minutes.
- Step 4
After 1 hour 15 minutes hours, baste the lamb, then arrange the potatoes in the tin around the lamb. Drizzle the oil onto the potatoes and sprinkle on the salt, pepper and dried thyme.
- Step 5
Place back in the oven to cook, uncovered for 15 minutes
- Step 6
After 15 minutes, open the oven and turn the potatoes. Add the carrots, parsnips and radishes to the tin. Turn them in the oil and meat juices to coat, then place back in the oven for a further 25 minutes.
- Step 7
After 25 minutes, open the oven and add the runner beans and green beans. Turn to coat in the oil and meat juices and sprinkle the salt and pepper onto all of the vegetables. Place back in the oven for a final 15 minutes.
- Step 8
Remove from the oven and place the lamb and vegetables on a warm serving plate to serve.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 180C/350F. Place the lamb in a large roasting tin and score the fatty bits of the lamb lightly with a sharp knife.
Source: Nicky's Kitchen Sanctuary
