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    Roast Lamb with Carrots, Beetroot and Peppers

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    Roast Lamb with Carrots, Beetroot and Peppers

    A large dish of really crispy roast or sauteed potatoes goes down a treat with this.

    Serves: 4

    Ingredients

    • Lamb and marinade
    • 3 sprigs of rosemary
    • 4 sprigs of thyme
    • 1/4 bottle dry white wine
    • 4 garlic cloves, peeled and smashed
    • 6 black peppercorns, crushed
    • Black pepper
    • 1.75kg leg of lamb
    • 450g medium-sized carrots
    • 4 uncooked beetroot, the size of small apples
    • 2 red peppers
    • Extra virgin olive oil
    • 3 tablespoons extra virgin olive oil
    • 6 tablespoons red wine
    • 6 tablespoons lamb stock or water Sauce
    • Sea salt
    • Sauce
    • 1/2 garlic cloves, peeled
    • 350g plain wholemilk yogurt
    • 1 level teaspoon caster sugar
    • 6 tablespoons finely chopped coriander
    • A squeeze of lemon juice
    • Sea salt

    Method

    1. Bruise the herbs with a rolling pin, combine all the ingredients for the marinade and steep the lamb for at least 4 hours, turning occasionally.
    2. Pre-heat the oven to 230°C/gas mark 8. Scrub the carrots and beetroot without peeling them. Cut off any leaves. Wash, halve and deseed the peppers. Remove the lamb from the marinade and pat dry. Season and brown in a roasting tin on top of the hob. Surround the lamb with the vegetables, drizzle over a little oil and season. Roast for 15 minutes, then turn the oven down to 190°C/gas mark 5.
    3. Cook for a further 45 minutes if using the weight specified, or 15 minutes per 450g, which should give pink lamb. Turn the beetroot and the carrots halfway through cooking.
    4. To make the sauce, puree the garlic in a press, or on a board, sprinkle over a little sea salt and crush it to a paste using the flat of a knife. Blend with the yogurt and sugar in a bowl, add all but 1 tablespoon of the coriander, season with salt, and squeeze in the lemon juice.
    5. Once the lamb is cooked, remove from the oven and let it rest for 15 minutes. Turn off the oven. Transfer the vegetables to a plate, and return them to the oven to keep warm. Skim any surface fat from the tray and heat the remaining juices on the hob with the red wine, scraping up any sticky residue. Once this has reduced by half, add the stock or water and simmer until this, too, reduces by half. Carve the meat and tip any juices into the gravy. Spoon the gravy over the meat and vegetables, add a dollop of the yogurt sauce and garnish with coriander.

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