3 kg leg of lamb
I bulb of garlic
2 tbsp olive oil
3 sprigs of rosemary, chopped
500g baby new potatoes
500g baby carrots
250g French beans
A large knob of butter
1 tbsp olive oil
1 clove garlic
100 ml chicken stock
Fresh rosemary for garnishing
Preheat the oven to 190C Fan. Season the lamb and place in a roasting tin. Slice the garlic in half and rub over the lamb, then slide underneath the joint. Drizzle with oil and scatter with rosemary.
Roast for 2 hours for a medium to well done finish, basting twice.
Cook the potatoes in boiling salted water for 15 minutes until just tender, then drain. Cook the carrots for 7 minutes and the beans for 5 minutes. Drain.
Remove the lamb to a warm plate to rest. Pour out any juices and drizzle over the lamb.
Add the butter and oil to the roasting tin. Place the pan over the hob and heat for about 30 seconds. Add all the vegetables and stock and toss over the heat until glazed. Season to taste and serve the vegetables with the lamb.
Finish with a garnish of rosemary.
Suitable from 12 months.
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