Spring Lamb and Vegetable Platter

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteLeft over lamb can be used to make the tastiest sandwiches.
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INGREDIENTS

For the lamb:

  • 3 tbsp olive oil
  • 1 teaspoon Dijon mustard
  • 1 medium-sized leg of lamb on the bone
  • Salt and freshly ground black pepper
  • 300g cherry tomatoes on the vine
  • 4 tsp white wine vinegar
  • 2 cloves garlic
  • 3 sprigs fresh rosemary

For the vegetables:

  • 250g baby carrots
  • 500g baby potatoes
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 200g baby corn
  • 200g fine green beans
  • 200g sugar snap peas

METHOD

Preheat the oven to 200˚C.

Mix together the olive oil and mustard, rub it all over the leg of lamb and then season the lamb well with salt and pepper. Place the lamb in a large roasting pan, arrange the cherry tomatoes around the lamb, drizzle the white wine vinegar into the pan and add the garlic cloves and rosemary. Roast at 200˚C for about an hour, then turn down to 180˚C and continue cooking until the juices run clear when the meat is pierced. Remove from the oven, cover with foil and allow to rest for 10 minutes.

Place the carrots and baby potatoes in a roasting dish, drizzle with olive oil and season well. Roast at 180˚C for about 30 minutes. Add the remaining vegetables and continue roasting for a further 15 minutes. Season well.

To serve, arrange the lamb and the vegetables on a serving platter.