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How to make Roasted leg of lamb with lemon scented vegetables

Yield = 6
Prep time: 0:15
Cook time: 1:30
Total time: 1:45

Ingredients

1.5kg leg of lamb
3 garlic cloves, quartered
12 rosemary sprigs
2 tablespoons extra virgin olive oil
2 red onions, cut into quarters
2 lemons, cut into wedges
2 cups (500ml) Massel chicken style liquid stock
4 parsnips, peeled, cut into wedges
4 kipfler potatoes, halved
1 swede, peeled, cut into wedges

Method

Step 1 Preheat oven to 200°C. Use a small, sharp knife to cut twelve 1cm-deep slits in the top of the lamb. Press a piece of garlic and a rosemary sprig into each slit.
Step 2 Place the lamb in a roasting pan. Drizzle with oil and season well with salt and pepper. Place the onion and lemon around the base of the lamb and drizzle with chicken stock. Roast in preheated oven for 20 minutes. Remove from oven.
Step 3 Arrange the parsnips, potatoes and swede around the lamb and return to the oven for a further 1 hour for medium, or until cooked to your liking. Remove from oven. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest.
Step 4 Meanwhile, use a slotted spoon to transfer the vegetables to a baking tray. Return to the oven and roast for a further 10 minutes or until golden.
Step 5 Thickly slice the lamb across the grain. Serve with the vegetables and drizzle with pan juices.