Roasted Leg of Lamb and Vegetables with Crushed Garlic

October 1st, 2006

I’m a big fan of one pot cooking, as you’ll see when I write more about what I’m cooking as the weeks and months go on. It’s easy and makes less washing up – and who couldn’t like a meal like that? But what I really love is the way the flavours mingle, that the dish can be varied as you like and that you can put it in the centre of the table for everyone to help themselves, with the dish bringing everyone together. One pot meals put me in mind of homely, old-style country cooking, which appeals very much to me.

If I’m perfectly honest though, the real reason for this one pot meal today is that I still have this cold and have developed a tiring cough, so I couldn’t be bothered with a traditional roast. I didn’t even parboil the potatoes, I just cut them into small chunks.

Smear the lamb with olive oil, a little fresh rosemary and crushed garlic. I used 3 cloves for half a leg. Crushing the garlic does make it very strong so use less if you prefer.

Peel and cut into small chunks whatever vegetables you want to put in. I used potatoes, parsnips and shallots. Add the vegetables to the pan with the lamb.

Drizzle the vegetables with olive oil and sprinkle the lamb with sea salt and pepper then roast at 225c. I cooked this for an hour, but the length of time will depend on the size of your lamb and how you like it cooked.

Halfway through cooking turn the vegetables and add 250ml of stock to the pan. I used beef but you could use any.

The rosemary and garlic infuses the oil which in turn flavours everything in the pan, making for a very fragrant and tasty roast.

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