Roast leg of lamb with braised spring veg
This recipe sums up the season so brilliantly, it made it onto the cover of olive
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
- Heat the oven to 200C/fan 180C/gas 6. Put the onion slices in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with olive oil and season with pepper and sea salt.
- Roast for 1 hour 15 mins for medium rare, 1 hour 30 mins for medium. Baste the lamb 2-3 times with the juices from the base of the tin as it cooks.
- Blanch the carrots and leeks for 2 mins, add the rest of the veg for a further 2 mins until everything is just tender, then refresh in cold water and drain.
- Once cooked, rest the lamb on a plate or board for 20-30 mins under foil. Scoop out most of the fat from the roasting tin and discard. Strain the juices into a large pan, add a splash of stock or wine and simmer for 5 mins. Tip in the veg and stir to heat through. Stir in the tarragon. Serve with the lamb on a platter with the veg.
Per serving
461 kcalories, protein 50.4g, carbohydrate 9.4g, fat 25 g, saturated fat 11.4g, fibre 5.1g, salt 0.42 g
Recipe from olive magazine, May 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/462633/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 2 onions , cut into thick slices
- 1 leg lamb , about 2kg
- olive oil
- 200g baby leeks
- 200g peas
- 200g broad beans , double podded
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon , chopped
Buy ingredients
Search Good Food
Rhubarb & custard pie with butter crumble
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
42
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
Ingredients
- 2 onions , cut into thick slices
- 1 leg lamb , about 2kg
- olive oil
- 200g baby leeks
- 200g peas
- 200g broad beans , double podded
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon , chopped
Per serving
461 kcalories, protein 50.4g, carbohydrate 9.4g, fat 25 g, saturated fat 11.4g, fibre 5.1g, salt 0.42 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
28 December 2011
Ted Kenny rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 May 2012
pendavies rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 August 2012
BEAN-208 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.