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Roast Lamb with Lemon and Mint and Roasted Vegetables

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Roast Lamb with Lemon and Mint and Roasted Vegetables

Serves:
 6

Ingredients

  • Leg of Dorset lamb (bone in) approximately 1.5kg-2kg
  • 1 pack fresh mint, finely chopped
  • Juice and zest of 2 lemons
  • 2 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 2 small or 1 medium fennel bulb, sliced
  • 2 parsnips, peeled and finely sliced

Method

  1. Dry the joint with kitchen paper and prick all over with a sharp knife. Place in a roasting dish.
  2. Combine the mint, lemon, olive oil and seasoning. Pour over the joint, cover and marinate in a refrigerator for 4-6 hours or ideally overnight, turning every few hours.
  3. Place in a preheated oven at 200°C, gas mark 6 for 20 minutes, then reduce the heat to 180°C, gas mark 4 and cook for 20 minutes per 450g.
  4. Place the vegetables in a separate tin, season, and drizzle the oil over the top. Bake in a preheated oven at 180°C, gas mark 4 for 1 hour 30 minutes or until tender.
  5. Allow the roast to stand for 10-15 minutes before carving. Serve with the vegetables and Jersey Royal new potatoes.

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This recipe was first published on Waitrose.com in March 1999