Easy Roast Lamb Recipe with Autumn Vegetables | olivemagazine

Ingredients

• 3 sprigs rosemary leaves stripped and chopped, plus a few whole sprigs
• 2 cloves garlic crushed
• 3 tbsp olive oil
• 2kg whole leg of lamb
• 2 sticks celery cut into 4-5cm lengths
• 6 medium carrots halved lengthways and cut into 4-5cm lengths
• 6 baby leeks cut into 4-5cm lengths
• 4 small turnips quartered
• 250ml white wine
• 200ml chicken stock
• 300g baby plum tomatoes halved