A delicious family meal.
Preheat oven to 200C.
Place lamb in a large roasting pan, cutting six slits in leg, 2cm deep and 2cm long. Press one piece of garlic into each slit. Sprinkle rosemary and 2 tbsp of olive oil evenly over the lamb and season with sea salt and pepper. Roast in oven for 1 hour 15 minutes or until cooked to your liking.
Meanwhile, peel and wash vegetables, chopping into medium sized cubes or rounds.
Add vegetables to a separate large baking tray, sprinkling apple cider vinegar, honey and remaining olive oil evenly over the top of the vegetables. Mix together so vegetables are evenly coated, and then scatter chopped garlic over the top.
Bake in the oven for 45 minutes (placing in the oven when lamb has been roasting for about half an hour, so that both lamb and vegetables are ready at the same time).
Exclusive recipe by Lee Holmes from Supercharged Food.
For a shortcut, make the lamb component and chop the vegetables on Sunday to make it easier for a Monday night, then all you need to do is roast the vegetables.
Store leftover food in the fridge until you’re ready to reuse for the lamb and zucchini soup (this will last 4 days in the fridge).
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