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Stuffed Leg of Lamb with Roasted Vegetables

Stuffed Leg of Lamb with Roasted Vegetables

By OcadoLife
Boned and rolled leg of lamb, stuffed with garlic, fresh thyme, lemon and breadcrumbs. Sounds good? It tastes even better!
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

Method

6 steps

  1. Step 1

    Preheat the oven to 190c/Gas5.

  2. Step 2

    Finely chop the thyme leaves and mix together with the lemon zest, garlic and breadcrumbs, season with salt and freshly ground black pepper.

  3. Step 3

    Open out the lamb and press the thyme mixture over the meat. Roll the meat back up to enclose the stuffing, and re-tie to secure. Place in a roasting tin and cook according to the packet instructions.

  4. Step 4

    Line a large roasting tin with baking parchment. Place the carrots, squash and beetroot in a bowl. Drizzle over the olive oil and season with salt and freshly ground black pepper. Toss well to mix then tip into the prepared roasting tin.

  5. Step 5

    Cook for 1hr 20 minutes until tender, turning halfway through and sprinkling over the rosemary about 20 minutes before the end of the cooking time.

  6. Step 6

    Remove the lamb from the oven and place in a warm place to “rest” for 20 minutes then carve and serve with the roasted vegetables.