Rosemary and Garlic Roast Lamb

Rosemary and Garlic Roast Lamb



Serves 4

Ingredients

1.6kg leg of lamb
3 garlic cloves – halved
2 Tbsp fresh rosemary leaves
60ml (1/4 cup) olive oil
4 small sweet potatoes – chopped into chunky pieces
4 carrots – sliced length ways
Sea salt (optional) and pepper



Cooking Method

1. Preheat oven to 200°C (400ºF)
2. Cut six slits, 2cm deep and 2cm long, into the lamb
3. Press one piece of garlic into each slit
4. Place the lamb in a large roasting pan
5. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil
6. Season with sea salt (optional) and pepper
7. Roast in oven for 25 minutes.
8. Remove from oven and place the sweet potato and carrot, in a single layer, around the lamb
9. Drizzle the remaining oil over the potato and carrot
10. Roast in oven for a further 50 minutes for medium or until cooked to your liking
11. Transfer the lamb to a plate and cover with foil
12. Set aside for 10 minutes to rest
13. Turn potato and carrot roast in oven for a further 10 minutes or until crisp 13.Transfer to a bowl. Cover with foil to keep warm.
14. Thickly slice the lamb across the grain
15. Serve with sweet potato and carrot

source: paleoweightlosscoach