Lamb Leg with Mediterranean Vegetables
Lamb leg with Mediterranean vegetables is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 rosemary sprigs
- 1 lamb leg with bone about 2.5 kg
- 1 tbsp Olive Oil
- Salt
- 1 tsp peppercorns
- 2 red onions
- 1 yellow bell pepper
- 200 g pumpkin flesh (e.g., butternut)
- 250 g thick white beans (canned)
- 300 g cherry tomatoes
- 1 tsp Honey
- 1 tbsp balsamic vinegar
- pepper (ground)
- 1 tbsp coarsely chopped parsley
Instructions
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1.
Preheat the oven to 180°C (356°F) with fan and top heating.
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2.
Rinse rosemary, shake dry and tear into small pieces. Wash lamb leg, pat dry and prick all over with a sharp knife several times. Pinch in rosemary. Place leg on a baking tray and brush with olive oil. Season generously with salt and crushed peppercorns from all sides.
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3.
Roast the leg in the oven for 1.5–2 hours. After about 30 minutes, pour a little water over it and flip the leg after roughly half of the cooking time. Occasionally drizzle with roasting juices.
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4.
Peel onions and cut into wedges. Wash, trim and slice bell pepper into strips. Cut pumpkin flesh into bite‑sized pieces. Drain beans and rinse tomatoes.
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5.
Mix beans, onions, bell pepper and pumpkin; season with honey, balsamic vinegar, salt and pepper and spread around the leg during the last 30 minutes of roasting. Add tomatoes in the final 15 minutes and finish cooking.
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6.
Remove finished lamb leg from oven and wrap in foil to rest for about 10 minutes. Then arrange on a plate with the vegetables, sprinkle parsley and serve.
