Leg of Lamb with Roasted Winter Vegetables

11 Nov

¤ Geographically, Ireland is a medium-sized rural island that is slowly but steadily being consumed by sheep – Dave Barry ¤

I am at home at the moment and it seems that there is nothing more comforting than my own bed, home cooking and my dogs.

A huge part of meals at home is vegetables and tonight is no exception. We are having both of my grannies to dinner tonight and an old favourite of roast leg of lamb with roasted winter vegetables. Winter vegetables tonight include sweet potato, parsnip, butternut squash and onions. This is a tried and tested meal, that my dad has down to a fine art and I am going to try and share with you now.

Serves 6

Firstly, two hours before kick-off you need to put the winter vegetables into a hot oven.


1 butternut squash

4 parsnips

10 sweet potatoes

4 onions

1 head of garlic

Dash olive oil


1. Peel and dice all vegetables except the garlic which you only need to open slightly. Don’t cut them up too much otherwise they go too crispy in the oven.

2. Toss the vegetables in the olive oil, put in a baking dish and then put in the hot oven heated to 200°C.

3. Shake them occasionally to ensure even cooking.

Next you need to start thinking about the lamb. Tonight we have a relatively small leg so it will only need about an hour and a half in the oven, again heated to 200°C. The important thing to remember here is to sear the lamb in a hot oven for 30 minutes, then turn down the heat to allow the lamb to soak up the heat without losing its juiciness and vary the length depending on the size of the lamb. The easiest thing to do is ask your butcher to be sure!


1 leg of lamb

1 head of garlic

Cooking oil

3 sprigs of rosemary


1. Put the lamb in a roasting tin. Pierce the skin with a sharp knife all over the side facing up.

2. Separate the garlic head into the cloves and slot them into the holes you have created.

3. Pour a generous amount of cooking oil over the top – I used Sunflower Oil tonight – and put in the oven.

4. After the initial 30 minutes, add the sprigs of rosemary. You don’t want to add these initially as they end up burnt.

5. After an hour of slow-cooking the leg of lamb is done. It is better to have the lamb still pink on the inside, as there is nothing worse than overcooked lamb!

Just before dinner the last thing you are going to need is gravy.


Juice from lamb

Sprinkle of flour

500ml vegetable stock


1. Drain the fat from the juices from the lamb. If they are still hot the fat will literally just pour off.

2. Put the juices over a low heat and whisk in flour until you form a paste.

3. Add the vegetable stock slowly to avoid lumps.

4. Keep over low heat until serving.

There you go! Its that easy to do a delicious leg of lamb. We are having peas alongside everything tonight, just to add a little green to the meal. Serve with redcurrant jelly and mint sauce, and make sure that you have someone who can carve!

¤ Enjoy! ¤


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