Mediterranean Roast Lamb with Vegetables
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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
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- Calories
- 758
A leg of lamb makes the perfect centerpiece for Sunday dinner. If you have time, let the lamb rest once you've added the spice rub to allow the flavors to develop.
recipe updated Mar 16, 2021
Ingredients
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- Fennel bulb
- 1
-
- Red bell pepper
- 2
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- Yellow bell pepper
- 2
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- Zucchini
- 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 paste
- 2 tablespoons
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- Garlic clove
- 2
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- Red onion
- 2
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- Pine nuts
- 50 g
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- 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 paste and garlic clove to a clean large mixing bowl
- Mix
- Add red onion, fennel bulb, red bell pepper, yellow bell pepper and zucchini 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