- 2 onions, peeled and thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large carrots, thickly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- boneless leg of lamb (around 1½ kg), trimmed of excess fat
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 4 garlic cloves, sliced
- 3 rosemary sprigs, leaves picked
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the veg
- 800g baby carrots, peeled
- 500g frozen broad beans
- 600g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- small bunch mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oven to 200C/180C fan/gas 6. Put the onions and sliced carrots in a large roasting tray. Remove any string from the lamb and put it on top of the veg, skin-side up. Pierce the lamb with the tip of a knife to make small pockets in the meat, add garlic slices and a few rosemary leaves to the holes. Rub the lamb with 1 tbsp olive oil and season. Pour 100ml water into the tray.
Roast uncovered for 45 minutes at the top of the oven. Check the internal temperature, it should read 60C for medium (pink). Cook for another 15 minutes for well done. Rest the meat under foil for 10 mins while you cook the veg.
Bring a large pan of salted water to the boil. Add the carrots, and cook for 8 minutes until tender, adding the peas and beans for the last 2 minutes. Drain the veg and toss with 1 tbsp oil, chopped herbs, lemon zest and juice. Season to taste.
Carve the lamb into thin slices. Spread the veg onto a large warmed serving platter and arrange the meat in the middle.