Leg of Lamb with Roasted Potatoes, Carrots and a peach and mint salad

Flavourful leg of lamb, slow-roasted to perfection with roasted potatoes and honey-glazed carrots, the ultimate centerpiece for your Eid table!

 

Ingredients:

  • 1.5 kg Woolworths Deboned Leg of Lamb (debone at the butcher counter or at home)
  • 4–6 garlic cloves, thinly sliced or minced
  • Fresh rosemary leaves, roughly chopped (or 2 tablespoons dried rosemary)
  • 1 tablespoon ground black pepper
  • 2 teaspoons salt (adjust to taste)
  • 2–3 tablespoons olive oil
  • Optional: Zest of 1 lemon for an extra hint of brightness

How To Make Leg of Lamb

  1. Pat the lamb dry with paper towels.
  2. Using a sharp knife, make several small incisions all over the meat.
  3. Insert slices of garlic and small sprigs of rosemary into the incisions.
  4. Heat a large skillet or roasting pan over medium-high heat.
  5. Add a bit of olive oil and sear the lamb on all sides until nicely browned (about 3–4 minutes per side).
  6. This step helps to lock in the flavors.
  7. Once seared, transfer the lamb to the preheated oven, roast for 2 hours.
  8. Remove the lamb from the oven and transfer it to a cutting board.
  9. Tent loosely with foil and let it rest for at least 15 minutes.
  10. This resting period allows the juices to redistribute throughout the meat.
  11. Serve with your choice of sides such as roasted potatoes, carrots or a fresh salad.

Ingredients:

  • 2.5 kg potatoes, peeled and halved
  • 3 T olive oil
  • 100 g butter
  • Sea salt, to taste
  • Hardy herbs such as rosemary or sage

How To Make Roast Potatoes

  1. Preheat the oven to 220.
  2. Parboil the potatoes until a knife just pierces them.
  3. Drain.
  4. Place the oil and butter in the same saucepan and add the potatoes while they’re still steaming hot.
  5. Vigorously shake until the potatoes have roughened up around the edges, are coated in the
    butter and oil and have started to break slightly.
  6. This will ensure you get a lovely crispy golden crust.
  7. Place the potatoes into a large preheated oven tray and drizzle with a little more olive oil.
  8. Season with sea salt, add the herbs of your choice (rosemary or sage) and roast for 60–90 minutes until dark golden brown, turning once or twice for even roasting.
  9. Serve hot.

Ingredients:

  • 12 baby carrots, halved
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 lemon, juiced and zested
  • sea salt and freshly ground black pepper, to taste
  • 1 tbsp sesame seeds, toasted
  • micro rocket (or other micro herbs)
  • Hummus

How To Make Honey Glazed Carrots

  1. Pre-heat the oven to 180°c.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the honey and stir to combine.
  4. Let the mixture bubble for about 30 seconds.
  5. Place the carrots in a roasting dish and drizzle over the honey butter mixture.
  6. Season with salt and pepper and place in the oven.
  7. Allow to roast for 35 minutes or until slightly caramelised and just cooked through.
  8. To serve, spread hummus on a serving plate and top with the roasted carrots.
  9. Sprinkle with sesame seeds and micro rocket leaves before serving.

Ingredients:

  • 3 yellow clings peaches
  • A pkt of rocket
  • A block of feta
  • Slivered almonds

Dressing :

  • Mint
  • 1/4 cup of olive oil
  • 1 teaspoon of vinegar
  • 1 teaspoon of honey
  • A pinch of chilli flakes

How To Make Peach & Mint Salad

  1. Chop a few mint leaves until fine.
  2. Mix all the ingredients for the dressing.
  3. Cut the peach into slices arranged on a bed of rockets.
  4. Scatter the feta on top and the almonds.
  5. Drizzle the dressing over the salad

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