- 1 Pure South Lamb Bone In Leg
- 2 garlic cloves, crushed
- 2 tbsp Airborne Creamed Honey
- 2 tbsp Dijon mustard
- 1 tbsp Olivado Avocado Oil & Rosemary
- 1 tbsp Superb Herb Thyme, chopped
- 1 lemon, zest
- Mrs Rogers Salt & Pepper
- 12 baby carrots - purple, yellow, orange
- 5 baby beetroots, in halves - pink, yellow
- 1 of The Fresh Grower Fennel, cut in quarters
- 6 potatoes
- 4 tbsp Anchor Butter, melted
- Extra Superb Herb Thyme Sprigs
- Take the lamb out of the fridge 30 mins before cooking to bring it to room temperature.
- Preheat oven to 200C. Line a roasting pan and tray with baking paper.
- Combine garlic, honey, mustard, oil, thyme, lemon zest and salt and pepper in a bowl, then spread all over the lamb.
- Roast lamb until cooked to your liking, about 1 hour 15 minutes for medium or 1 hour 30 mins for more well done.
- To prepare hasselback potatoes: place a potato on a large metal spoon (to stop slicing all the way through) and slice into thin even splits. Lay hasselback potatoes & beets on lined baking tray and brush liberally with half of the melted butter. Sprinkle with salt and pepper. Roast for an hour.
- When you have half an hour to go, add the rest of the veggies (carrots and fennel) to pan, season with salt and pepper and drizzle with oil.
- When the lamb is cooked to your liking remove from oven, cover with tin foil, and rest for 15 mins.
- Carve lamb and serve with rainbow root veggies and hasselback potatoes. Garnish with extra thyme.
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