Roast Leg of Lamb with Mediterranean Vegetables
Wow your guests with this roast lamb recipe. Serve this tender leg of lamb with Mediterranean veggies and top with fragrant basil.
Ingredients
- 2.5kg leg of lamb
- 2 tbs extra virgin olive oil
- 1 red capsicum, halved, deseeded, cut into thick strips
- 2 zucchini, roughly chopped
- 1 tbs balsamic vinegar
- 250g cherry tomatoes
- 1/2 bunch basil, leaves picked
- 520g loaf pane di casa, sliced
Method
- Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Drizzle with 1 tbs oil and season with pepper. Roast for 1 hour.
- Arrange capsicum and zucchini around lamb. Drizzle with remaining oil. Roast for 15 minutes or until vegetables start to soften. Add tomatoes and drizzle vegetables with vinegar. Season vegetables with pepper and roast for a further 15 minutes for medium or until lamb is cooked to your liking.
- Remove lamb from oven and cover loosely with foil. Rest for 15 minutes. Sprinkle lamb and vegetables with basil. Serve with bread.
