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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 1 None small leg of lamb
- 2 tbsp fresh rosemary leaves, plus extra sprigs to garnish
- 1 tbsp olive oil
- 1 tbsp honey
- 2 tsp Dijon mustard
- 2 cloves garlic, sliced
- 2 None potatoes, peeled, quartered, par-boiled
- 3.5 oz winter squash, seeded, skin-on, chopped
- 1 None red onion, cut into wedges
- 1 None zucchini, thickly sliced
- 6 None cherry tomatoes
- None None mint sauce, to serve (optional)
Method
- Preheat oven to 400°F. Place lamb on a rack inside of a roasting pan or large baking dish. Combine rosemary, olive oil, honey, mustard and garlic then rub over lamb. Chill for 20 mins to marinate.
- Roast lamb for 10 mins. Add potatoes, squash and onion. Roast for 20 mins. Add sliced zucchini and tomatoes and roast for 10-15 mins, until lamb is cooked to your liking. Let lamb rest, covered, for 5 mins.
- Serve sliced with vegetables and mint sauce on the side, if desired.
