Cut: Leg / shoulder
Legs can be chilled or
thawed from frozen
Serves: 2
Preparation time: 15 mins
Overall cooking time:
1 hr 10 mins
Temperature:
200°C/ 400°F/ Gas 6
Cooking method:
- Preheat the oven to 200°C, 400°F, Gas 6.
- Blanch potatoes for 5 minutes.
- Place the lamb in a large non-stick roasting tin, scatter around the carrots, squash,potatoes and red onions. Drizzle over the oil and season all well.
- Add a small glass of wine and a splash of water.
- Place the roasting tin in the oven for 10 minutes and then turn the oven down to 180°C.
- After another 30 minutes add the garlic and rosemary sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
- Continue roasting until the vegetables are soft and beginning to caramelise and the lamb is cooked to your liking (approx 20-30 minutes more for medium).
- Add a splash more wine or water to the pan if it is looking very dry. Once out of the oven cover with foil and rest for 15 minutes before carving.
- Ready to serve.