Roast Lamb Leg with Vegetables

I love lamb and mutton. I buy a small lamb leg once in a while to roast it. I like it a little saltier and I always add more lemon than necessary too. This recipe is from a recipe book and I took it down in a jiffy because it was too big and heavy to borrow and I had my grocery bag with me.

5 lbs (2.5kg) leg of lamb, bone removed
1 tsp cracked black peppercorns
1 tsp salt
2 tbsp finely chopped fresh rosemary (if you can't get fresh ones, the bottled dried ones will do)
1 small lemon
3/4 cup (200g) butter, softened
4 medium potatoes (use the Russets), cut into bite sized
2 medium carrots, bite sized
2 medium onions, quartered

Preheat the oven to 375 deg F (190 deg C/gas 5)
Lay lamb on a work surface and rub it with peppercorns, salt and rosemary. Fold the meat over and tie with string. Let the lamb rest for an hour.

Place the lamb in a large roasting pan. Rub with half of the butter and drizzle with the lemon juice. Rub the remaining butter into potatoes, carrots and onions well. Place them around the lamb on the pan.

Bake the lamb for about less than 2 hours. I bake mine about an hour and 3/4 which the lamb came out pink. You can bake it for 2 hours and a little if you like it well done.

Deglaze the pan with a tbsp of boiling water and pour it over the hot lamb.


This recipe can serve about 6 pax.