Mediterranean Roast Lamb

[liberte]

Preparation time:30 minutes

Cooking time:1 hour, 30 minutes

Ingredients
½ leg of lamb – about 1.2kg
4 cloves of garlic, cut into slivers
Several sprigs of rosemary cut into pieces
4 tbsp olive oil
Salt and Black Pepper
3 large peppers (red, yellow and orange) deseeded and cut in
3 large courgettes cut into large chunks
750 g small new potatoes, unpeeled
225 g cherry tomatoes

Method
Pre heat the oven to 190˚c/375˚f/Gas 5. Make several incisions in the top of the lamb with a sharp knife and push in two thirds of the garlic and rosemary. Drizzle with 1 tbsp olive oil and season with salt and pepper.

Meanwhile, place the peppers, courgettes and potatoes in a large roasting tin and season with salt and pepper. Stir in the remaining garlic and rosemary and oil, set to one side.

Put the lamb on a rack in another roasting tin and roast in the oven for 40 minutes.

Place the marinated vegetables in the oven on the shelf below the lamb, and turn the meat over. Roast for 30 minutes, then add the tomatoes to the vegetables. Roast for another 10 minutes or until the lamb is cooked.

Remove the lamb from the oven, cover with foil and leave to rest whilst the vegetables remain in the oven. Cook the vegetables for a further 10 minutes, turning once.

Serve the lamb with the vegetables.

[HOUDA-K]

I've never cooked wth Rosemary before.

Do you just break off a few twigs and place it on top of the roast, or s it better to stuff inside ?

[liberte]

You can do both. I stuff it inside chicken with lemon and garlic and also mix a few twigs in with salted new potatoes for roasting. For meat, it's best stuffed inside I think.