Ingredients

  • 1 pound sweet potatoes (unpeeled, halved lengthwise, thickly sliced)
  • 12 red potatoes (halved)
  • 3 medium carrots (quartered lengthwise)
  • 1/2 cup vegetable oil
  • 2 red onions (medium, cut into thick wedges)
  • 2 bulbs garlic (halved)
  • 4 1/2 pounds leg of lamb
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 10 1/2 ounces frozen peas
  • 1 lemon (zested)
  • 1/4 cup fresh flat leaf parsley (finely chopped)
  • 2 tablespoons fresh oregano (finely chopped)
  • gravy (to serve)

Directions

  1. Preheat oven to 425°F. Toss sweet potatoes, red potatoes and carrots with 2 tbsp oil. Transfer to a roasting pan. Season. Roast for 20 mins then add onions and garlic.
  2. Reduce heat to 400°F. Place lamb on top of vegetables and score at 1/3 inch intervals. Combine remaining oil, sugar and vinegar and drizzle over lamb. Roast, basting with juices and turning veg occasionally, for 1 hour 15 mins for medium-rare, or until cooked to your liking. Set aside, cover with foil and let rest for 10 mins. Add peas to vegetables and roast for 5 mins, or until vegetables are tender.
  3. Combine lemon zest and herbs and sprinkle over lamb. Serve sliced, with vegetables and gravy.
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NutritionView more

1000Calories
Sodium17%DV410mg
Fat55%DV36g
Protein165%DV84g
Carbs30%DV90g
Fiber60%DV15g

PER SERVING *

Calories1000Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat8g40%
Trans Fat0.5g
Cholesterol220mg73%
Sodium410mg17%
Potassium3120mg89%
Protein84g165%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber15g60%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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