Lamb Roast with Vegetables
Lamb roast with vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Lamb leg (ca. 2 Kg)
- salt
- pepper
- Thyme (½ tsp dried each)
- Rosemary (½ tsp dried each)
- Basil (½ tsp dried each)
- Oregano (½ tsp dried each)
- 2 Garlic cloves
- 250 g Potatoes
- 125 g shallots
- 250 g Bell peppers (yellow and red)
- 250 g zucchini
- 1 small Eggplant
- 0.375 l White wine
- 8 tbsp olive oil
Instructions
-
1.
Peel garlic and press through a garlic press.
-
2.
Wash the leg, pat dry and rub all over with salt, pepper, pressed garlic and herbs.
-
3.
Preheat oven to 220 °C.
-
4.
Clean vegetables and cut into large pieces.
-
5.
Brush half of the olive oil onto the baking tray. Place the leg on the tray. Drizzle the remaining oil over it. Roast for 15 minutes, deglaze with wine and reduce heat to 200 °C. Continue roasting for 40 minutes.
-
6.
Repeat basting with pan juices.
-
7.
Then arrange vegetables around the roast, season, and continue roasting for about 45 minutes. Open the oven door and let the lamb rest for 10 minutes, remove it and tightly wrap in foil. Taste the ratatouille.
-
8.
Slice the lamb and serve on a plate with the ratatouille. Offer the pan sauce separately as desired.
