Roasted Lamb Leg with Vegetables

Ingredients

1 leg of lamb, about 2–2.5 kg
800 g baby potatoes, halved
3 medium carrots, cut into large pieces
1 large red onion, quartered
3 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons dried rosemary or thyme
½ cup water or light stock

Method

Preheat the oven to 180°C. Pat the lamb leg dry with paper towel and place it in a large roasting dish. Rub the lamb evenly with olive oil, garlic, salt, black pepper, and rosemary, ensuring the seasoning covers the entire surface. Arrange the potatoes, carrots, and red onion around the lamb, lightly coating them with the pan juices.

Pour the water or stock into the base of the dish to keep the roast moist. Cover loosely with foil and roast for the first hour. Remove the foil and continue roasting until the lamb is golden on the outside and tender inside, basting once or twice with the juices. Once cooked, remove from the oven and allow the lamb to rest for at least fifteen minutes before slicing. Serve warm with the roasted vegetables.

Value

Lamb is a rich source of protein and iron, supporting strength and energy. When paired with roasted vegetables, this meal provides balanced nourishment, warmth, and lasting satisfaction, making it ideal for both celebration and family comfort.