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Baked leg of lamb with roasted root vegetable and rocket

Baked leg of lamb with roasted root vegetable and rocket

Serves

6

Prep Time

10

Cook Time

90

Ingredients

1.5 kg leg of lamb bone in

1 bunch baby carrots, trimmed and peeled

4 parsnips, peeled and cut into batons

1 tbsp olive oil

2 cups rocket leaves

For the dressing

1 tsp cumin seeds

2 tspDijon mustard

3 tbsp olive oil

2 tbsp lemon juice

Method

  • Preheat the oven to 160ºC fan forced.
  • Place lamb in a baking dish and roast the lamb for 1½ hours.
  • Toss the carrots and parsnips in the olive oil and place on a baking tray. Roast for 30 minutes, alongside the lamb.
  • Remove from oven, cover lamb loosely in foil and rest for at least 10 minutes.
  • Meanwhile toss the carrots and parsnips together with the rocket leaves and drizzle with the dressing.
  • To make the dressing: whisk together the cumin seeds, Dijon mustard, oil and lemon juice. Season to taste with salt and black pepper.
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