Roasted Lamb Leg with Vegetables
Main Dishes • French
Description
Roasted Lamb Leg with Vegetables
Ingredients
- Lamb Neck Fillet 5 lbs
- Fresh Rose Hips 3 sprigs
- Garlic 6 cloves
- New Potatoes 20 oz
- Carrot 10 oz
- Leek 6 pieces
- Courgette 10 oz
- Wheat Flour 1½ tablespoons
- Red Grape Juice 5 fl oz
- Campbell's Beef Broth 5 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Rub the lamb leg with salt and pepper. Place it on a baking tray, top with sprigs of rosemary, and scatter the garlic around the leg. Roast for 20 minutes, then turn the leg over and add the potatoes, drizzling with fat, and return to the oven for 15 minutes. Turn again and roast for another 15 minutes.
Step 3
On the baking tray, add the carrots and leeks, mixing them with the potatoes in the fat, and return to the oven. Roast for another 15 minutes, then add the zucchini. Mix the vegetables in the fat and return to the oven for 15 minutes. Remove the leg and vegetables to a plate and keep warm.
Step 4
For the sauce, take the fat with the meat juices from the tray and heat over medium heat. Add the flour and cook, stirring, for 2 minutes. Then gradually add the broth and wine. Cook for 2 minutes, then pour into a sauceboat.
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