Leg Of Lamb
With Preserved Lemon, Rosemary And Pan Juices.
1 bone in lamb leg (2.8 kilograms / 6 pounds)
3 tablespoon preserved lemon rind slices
½ cup rosemary sprigs
2 tablespoons extra virgin oil
1½ teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 205°C (400°F). Place the lamb fat side up in a roasting tray and make small cuts. Rub the lamb with salt and oil. Insert a slice of preserved lemon rind and a sprig of rosemary into each incision. Place the lamb into the hot oven for 10 minutes then reduce the heat to 140°C (290°F) and allow it to roast for about two hours. When ready, remove the lamb and increase the heat to 190°C (375°F). Keep the pan juices. Rest the lamb while you roast the baby vegetables.
Carve the lamb and serve it atop the roast vegetables with the heated roasting juices.
TIP: You can substitute preserved lemon rind with fresh lemon rind.
340 grams (12 ounces) baby carrots
280 grams (10 ounces) baby turnips
280 grams (10 ounces) Brussel sprouts
280 grams (10 ounces) baby fennel bulbs
500 grams (1 pound) baby beets
1 bulb garlic
4 sprigs thyme
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons extra virgin olive oil
While the lamb cooks, peel and slice the baby vegetables and arrange on a roasting tray with peeled cloves of garlic and thyme. Drizzle with two tablespoons extra virgin oil, season well and roast for 15 – 20 minutes while the lamb rests.