|Cut||Bone in Leg of Lamb|
|Prep time||30 mins|
|Cook time||2 hrs + ¼ hour REST|
1 Atkins Ranch bone in lamb leg (6 lbs)
3 tbsp preserved lemon rind slices
½ cup rosemary sprigs
2 tbsp extra virgin oil
1½ tsp salt
1 tsp freshly ground black pepper
12 ozs baby carrots
10 ozs baby turnips
10 ozs Brussel sprouts
10 ozs baby fennel bulbs
1 lb baby beets
1 bulb garlic
4 sprigs thyme
1 tsp salt
1 tsp ground black pepper
4 tbsp extra virgin olive oil
Preheat oven to 400°F. Place the lamb fat side up in a roasting tray and make small cuts. Rub the lamb with salt and oil. Insert a slice of preserved lemon rind and a sprig of rosemary into each incision. Place the lamb into the hot oven for 10 mins then reduce the heat to 290°F and allow it to roast for about 2 hours. When ready, remove the lamb and increase the heat to 375°F. Keep the pan juices. Rest the lamb while you roast the baby vegetables.
While the lamb cooks, peel and slice the baby vegetables and arrange on a roasting tray with peeled cloves of garlic and thyme. Drizzle with 2 tbsp extra virgin oil, season well and roast for 15 - 20 mins while the lamb rests.
Carve the lamb and serve it atop the roast vegetables with the heated roasting juices.
TIP: You can substitute preserved lemon rind with fresh lemon rind.
|Tom Hutchison||/ atkinsranchlamb|
|/ capitolrestaurant_nz||/ atkinsranch|