Garlic & Rosemary Leg of Lamb with Lemony Roasted Vegetables
www.greatbritishfoodawards.com
Prepare the lamb the night before cooking. Put the leg of lamb into a roasting tray, then make lots of small slits across the surface using a sharp knife. Peel...
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Oven
- Aluminum foil
- Kitchen towel
- Stove
- Saucepan
- Fine-mesh sieve
- Peeler
Ingredients
- 1 leg of lamb, about 2 kg
- 2 garlic bulbs
- Large bunch of rosemary
- 1 lemon, quartered
- 4 banana shallots, quartered
- Olive or rapeseed oil
- 200g potatoes
- 2 red onions
- 200g parsnips
- 200g celeriac
- 200g carrots (preferably coloured)
- 200ml lamb or vegetable stock
- 200ml red wine
- 1 large leek, roughly chopped
- 100g French beans, trimmed
- 200g frozen peas
- Small bunch of fresh mint, leaves picked and chopped
- Salt
- freshly ground black pepper
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