Roast Leg of Lamb with Dutch Carrots and Green Beans
Prep time: 15 minutes
Cooking time: 2 hours + resting time
Serves: 4-6
Ingredients:
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1 leg of lamb
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2 tbsp Dijon
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3 garlic cloves, chopped
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1 tbsp rosemary, chopped
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1 tbsp Greek mix spices
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1 tbsp white wine vinegar
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1 tsp salt
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1 tsp pepper
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2 brown onions, sliced into 1cm discs
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500g green beans, tops removed
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2 bunch Dutch carrots, washed and stalks trimmed to 3cm long
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1 tbsp maple syrup?????
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1 tbsp olive oil
Method:
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Remove the lamb from the fridge at least 1 hr before cooking.
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Preheat oven to 220°C.
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Pat dry the lamb leg and lightly slice the skin all over the top side.
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In a bowl, mix the Dijon, garlic, rosemary, Greek spices, vinegar, salt and pepper.
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Rub all over the lamb and set aside.
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Place the onions on the bottom of a lined baking tray and place the lamb on top of it on a cooking rack.
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Turn the oven down to 170°C and cook for 1 ½ hours or 2 hours depending on your doneness preference.
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Place the carrots on a lined baking tray, drizzle with olive oil and add the maple syrup. Season with a pinch of salt and pepper and toss trough. Cook for 30mins or until soften and caramelised.
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Remove the lamb from the oven and let it rest for at least 20 minutes before carving.
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Cook the green beans in salted boiling water for 3 minutes just before serving.
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Serve warm with Dutch carrots, green beans, onions and tray juices.
