Description
Start this on a lazy Sunday and allow to roast all day. Serve fall-off-the-bone meat with mint pesto and roasted vegetables for a completely satisfying meal
Ingredients
Scale
- 1.7 – 2kg (3.7 to 4.4 pounds) leg of lamb, bone in
- salt and black pepper to season
- fresh sprigs of thyme and rosemary
- one large sweet potato, cut in rings
- 1 cup pearl onions, peeled
- 2 whole cloves of garlic, tops removed
- 4 tablespoons butter
- 2 cups baby carrots
- 4 tablespoons butter to saute caulirice
- 1 large head of cauliflower, grated
- salt and black pepper to season caulirice
- a handful of fresh mint
- ¼ cup chopped almonds
- 1 garlic clove
- ¼ cup grated parmesan
- ½ cup olive oil
- salt and black pepper to season pesto
Instructions
- First off, preheat the oven to 120 degrees Celsius (250F). Place the leg of lamb in an oven safe casserole dish and season with salt and black pepper. Add the thyme and rosemary, cover and leave in the oven for 5 hours.
- After 5 hours of cooking time, remove the lid. Add the sweet potato, onions and whole garlic in the casserole dish. Roast for another 2 hours, checking the vegetables every now and then.
- You can remove the veggies if they are done before cooking time.
- Then, in the meantime, heat the butter in a saucepan and gently saute the baby carrots until caramelized. Remove from pan.
- Add the rest of the butter, and gently fry the grated cauliflower. Season with salt and black pepper. Set aside.
- For the pesto, simply combine the mint, almonds, garlic, parmesan, olive oil and seasoning in a pestle and mortar and grind until you have a rustic paste.
- After roasting time, remove the leg of lamb, place on a platter and cut. Serve with mint pesto and all the trimmings. Serves four, with leftovers.
- Category: Main