Evening

Roasted leg of Lamb and winter vegetables

Roasting the leg:

Preheat the oven  to 170C score the lamb fat and sprinkle course salt and black pepper and roast for 30 minutes per 500 grams plus an additional 30 minutes and allow to rest on the chopping board for 10 minutes before slicing.

Winter Vegetables:
Carrot, parsnip,swede and potatoes.

 To make this easy cooking. I have peeled the carrots and parsnip and sliced them length ways into 4( as in the photo above). After the lamb has been cooking for 60minutes place them under the leg and toss after 30 minutes to get all great juices over the vegetables. Serve when the leg is ready.

The swede I have chopped into 1inch chunks and drizzled olive oil, with a sprinkle of Fatboy herb mix.

The potatoes are standard peeled and halved and placed with the swede in a roasting dish for about 40 minutes or until golden brown and soft to the touch but don't burn yourself poke with a knife and the veg should slide off easily.

When the roast and vegetables are done and the leg is resting I add to roasting dish 250ml of boiling water a vegetable stock cube and 3 heaped tablespoons of gravy powder and mix for a 2/3 minutes until   it's rich and lovely gravy.

Dish up and serve to the family.

Enjoy

Fatboy