Roast leg of lamb with root vegetable

Cooks in 60 minutes

Roast leg of lamb with root vegetable is one of the best ideas for a family Sunday lunch. Tasty and easy roast leg of lamb to delight you and your family. Check now how easy that recipe is and let us know what you think.

You will need

  • Saucepan x 2
  • Roast tray x 2
  • Non-stick frying pan
  • Large bowl
  • Small bowl
  • Small ladle
  • Tin foil


Serves 4
  • Leg of lamb (1kg)
  • 4 sprig of fresh rosemary
  • 1 bulb of garlic, cut in half
  • 1 bunch of kale
  • 1 tbsp of butter
  • Freshly ground black pepper
  • Salt

For the root vegetables

  • 4 large carrots, peeled and cut into large chunks
  • 2 large parsnips, peeled and cut into large chunks
  • 8 baby potatoes, washed and cut in half
  • 1 tsp of ground cumin
  • ½ ground cinnamon
  • 1 tbsp of curry powder
  • 1 tsp of sweet paprika
  • 1 tsp of freshly ground black pepper
  • 2 tsp of salt
  • 3 tbsp of rapeseed oil

For the sauce

  • 240ml demi glace
  • 50ml brandy or whisky
  • 30ml red wine
  • 2 sprigs of fresh thyme
  • 1 garlic clove, minced
  • 1 tsp of freshly ground black pepper
  • 1 tsp of table salt

Preparation Method

210 minutes
  1. Preheat the oven to 160˚C/Gas mark 3.
  2. Place rosemary and garlic on the bottom of the roast tray arrange the lamb leg, skin-side up and sprinkle over black peppercorns and salt. Wrap tray with tin foil and pop in the oven for 60 minutes.
  3. While leg of lamb is cooking toss all root vegetables with rapeseed oil, cumin, cinnamon, sweet paprika, salt and freshly ground black pepper. Transfer into a roast tray.
  4. Take out roast tray with the leg of lamb and remove tin foil. Put back into the oven and continue cooking for further 30 minutes. In the same time place in the oven root vegetables.
  5. Meanwhile, make the sauce. Place a saucepan with thick bottom over medium-high heat. Pour brandy and cook for about 2-3 minutes add red wine, thyme, garlic and continue cooking for another 2 minutes. Add demi glace and gently bring to the boil, reduce heat and simmer until sauce is at your desired thickness. Taste and finish seasoning with salt and freshly ground black pepper. Set aside in the warm place till needed.
  6. Remove roast leg of lamb from the oven and leave to rest for 10 minutes in warm place.
  7. While lamb is resting, place kale in a small bowl. Pour boiling water and set aside for 2 minutes. Put a large non-stick frying pan over medium-high heat and melt butter. Remove kale from the water and place into the pan, seasoning with black pepper and salt. Keep cooking for 3 minutes tossing the pan from time to time.
  8. Take out vegetables from the oven and divide them among warm plates. Carve the meat and pop on the top of vegetables. Pour sauce over the meat and serve straight away.

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