Mediterranean Roast Lamb
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 35mins
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- Serves
- 6
-
- Calories
- 758
A leg of lamb makes the perfect centrepiece for Sunday lunch. Leave the lamb to rest once you've added the spice rub if you have time to allow the flavours to develop.
recipe updated 16 Mar 2021
Ingredients
-
- Fennel bulb
- 1
-
- Red bell pepper
- 2
-
- Yellow bell pepper
- 2
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- Courgette
- 3
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- Rosemary
- 1 tablespoon
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- Paprika
- 2 teaspoons
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- Salt
- as needed
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- Lamb leg
- 1.5 kg
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- Olive oil
- 3 tablespoons
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- Tomato purée
- 2 tablespoons
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- Garlic clove
- 2
-
- Red onion
- 2
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- Pine nuts
- 50 g
-
- Red wine
- 300 ml
Tools
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Oven
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Wooden spoon
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Stove
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Work surface
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Serving plate
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Large mixing bowl
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Large roasting dish
Step preview
- Pre-heat oven - 218°C
- Add rosemary, paprika and salt to a clean work surface
- Mix
- Add lamb leg to the meat
- Rub until coated
- Transfer meat to large roasting dish
- Bake - 15 min, 218°C
- Add olive oil, tomato purée and garlic clove to a clean large mixing bowl
- Mix
- Add red onion, fennel bulb, red bell pepper, yellow bell pepper and courgette to the vegetables
- Toss with slotted spoon until coated
- Pre-heat oven - 175°C
- Transfer vegetables to large roasting dish
- Scatter pine nuts over the large roasting dish
- Bake - 1 hr, 175°C
- Transfer content of large roasting dish to serving plate and reserve liquid
- Add red wine to the serving plate
- Boil until thickened - 5 min
- Let rest - 15 min
- Serve