Festive Roast Leg of Lamb with Roasted Vegetables
Get Arona's winning recipe from The Taste Master Junior Season 2 Grand Finale.
OVERVIEW
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes – 2 hours
INGREDIENTS
For the Lamb:
- 1 leg of lamb (about 2–2.5 kg), bone-in or boneless
- 4 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Zest of 1 lemon
- 3 tbsp olive oil
- Salt and freshly ground black pepper
For the Roasted Vegetables:
- 4 medium carrots, cut into chunks
- 3 parsnips, cut into chunks
- 2 red onions, quartered
- 1 small butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 sprigs rosemary
- 2 sprigs thyme
Optional for Serving:
- Fresh parsley, chopped
- Gravy or pan juices
METHOD
- Prepare the Lamb: Preheat oven to 180°C (350°F). Make small incisions all over the lamb with a sharp knife and insert garlic slices. In a small bowl, mix olive oil, rosemary, thyme, lemon zest, salt, and pepper.
- Rub this all over the lamb.Place the lamb on a roasting rack in a roasting pan.
- Roast the Lamb: Roast in the preheated oven for about 1 hour 30 minutes for medium-rare (internal temp ~60°C / 140°F), or 1 hour 45–50 minutes for medium.
- Baste occasionally with pan juices.
- Remove from oven, cover with foil, and let rest for 15 minutes before carving.
- Prepare the Vegetables: While the lamb is roasting, toss all vegetables in olive oil, smoked paprika, cumin, salt, pepper, rosemary, and thyme. Spread on a large baking tray in a single layer. Roast in the oven (can be done alongside lamb if space allows) for 35–45. minutes, turning halfway, until golden and tender. 4. Serve:
- Carve the lamb and arrange on a platter with roasted vegetables. o Drizzle with pan juices or gravy if desired.
- Garnish with chopped parsley for a festive touch.
