Thai Roast Lamb with Root Vegetables | Recipe | Simply Beef & Lamb
Thai Roast Lamb with Root Vegetables For a weekend roast lunch or dinner with a difference, leg of lamb or shoulder with a red thai marinade and roasted baby
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Cooking tools:
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Spoon
- Roasting rack
- Roasting pan
- Aluminum foil
- Plastic wrap
- Oven
- Refrigerator
- Serving platter
Ingredients
- 1.3kg half leg lamb joint, whole leg or shoulder
- 2-3 tablespoons prepared red Thai curry paste
- 2 tablespoons mild olive oil
- 2 tablespoons caster sugar
- Large handful freshly chopped basil leaves
- 450g baby carrots, topped, cleaned and unpeeled
- 4 medium parsnips, peeled and quartered
- 160g pack baby turnips, optional
- 3 medium red onions, peeled and cut into wedges
- 2 whole garlic bulbs, unpeeled and cut in half horizontally
- 1 tablespoon sunflower oil
- 1 large bunch fresh thyme leaves, to garnish
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