Ingredients
Roast Leg of Lamb:
- 1 Butchers Selection Leg of Lamb (approx. 2kg)
- 4 Nature's Pick Cloves Garlic, sliced
- Fresh Rosemary Sprigs
- 2 Lemons, zested and juiced
- 4 tbsp Olive Oil
- Salt and Pepper to taste
- Trivet: 2 x Red Onions, 3 x Red Peppers, 2 x Celery Sticks, 3 x Carrots, 1 pint of water
Ratatouille:
- 1 Aubergine, diced
- 1Courgette, diced
- 1 Red Pepper, diced
- 1 Yellow Pepper, diced
- 1 Onion, finely chopped
- 2 Cloves Garlic, minced
- 400g Chopped Tomatoes
- 2 tbsp Olive Oil
- Thyme and Basil Leaves
- Salt and Pepper to taste
Method
Roast Leg of Lamb:
- Preheat oven to 180°C (350°F).
- Pat lamb dry and make small incisions all over. Insert garlic slices and rosemary into each cut.
- In a bowl, mix lemon zest and juice, olive oil, salt, and pepper. Rub all over the lamb.
- Arrange the trivet in a roasting tray and place the lamb on top.
- Pour 1 pint of water around the trivet.
- Roast for 1.5 - 2 hours for medium-rare (60°C internal temperature), 2 - 2.5 hours for medium (70°C internal temperature), or 2.5 - 3 hours for well done (75°C internal temperature).
- Rest for 15 minutes before carving. Serve with the pan juices.
Ratatouille:
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
- Add aubergine, courgette, and peppers. Cook for 5-7 minutes until softened.
- Stir in chopped tomatoes, thyme, salt, and pepper. Simmer for 20-25 minutes until vegetables are tender.
- Stir in fresh basil before serving.
- Serve alongside the roast lamb for a vibrant, flavourful side dish!
