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- Stuffed Leg of Lamb with Roasted Vegetables
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Search results for 2 tbsp of breadcrumbs
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Search results for 1 boned leg of lamb, approx 1.25kg
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Search results for 2 large of beetroot, peeled and cut into slim wedges
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Search results for 500 g of chantenay carrots, washed, trimmed and halved
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Search results for 1 butternut squash, peeled, dessed and cut into chunks
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Search results for 1 lemon, zest
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Search results for 6 tbsp of olive oil
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Search results for 2 tbsp of rosemary leaves, chopped
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Search results for 1 bunch of fresh thyme, leaves only
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Search results for 2 garlic cloves, finely chopped
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Ingredients
- 2 tbsp of breadcrumbs
- 1 boned leg of lamb, approx 1.25kg
- 2 large of beetroot, peeled and cut into slim wedges
- 500 g of chantenay carrots, washed, trimmed and halved
- 1 butternut squash, peeled, dessed and cut into chunks
- 1 lemon, zest
- 6 tbsp of olive oil
- 2 tbsp of rosemary leaves, chopped
- 1 bunch of fresh thyme, leaves only
- 2 garlic cloves, finely chopped