Roast Lamb with Vegetables
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Category
Festive
Servings
4-6
Prep Time
15 minutes
Stove Time
30 minutes
Ingredients
- 2.5kg leg of lamb
- 2 tsps salt
- 1/4 tsp black pepper
- 1/4 tsp ground white pepper
- 1 tsp dried thyme
- 3 sprigs of rosemary (or 2 tsp of dried rosemary)
- 1 orange, quartered
- 4 garlic cloves, peeled
- 1/2 large onion, sliced thinly
- Cooking oil
- 3 carrots, trimmed and sliced on the diagonal
- 1 yellow pepper, chopped into cubes
- 1 courgette, chopped into chunks
- 500g cherry tomatoes
- 1 celery stalks, trimmed and cut into thirds
- 400ml stock
Directions
Cut 4 slits in the flesh of the leg of lamb, and in each slit place a clove of garlic. Sprinkle the salt, pepper and thyme, and squeeze the juice of 1 orange over the leg. Sit the lamb on the sprigs of rosemary, or if you are using dried rosemary, sprinkle it along with the thyme. If you have time, allow it to marinate for a few hours.
- Transfer the lamb to your pot and brown the leg on both sides using some oil.
- When browned, add your onions, celery, tomatoes and carrots, along with your stock to your pot. Cover the pot with a lid and cook on a medium heat for 25 minutes. Bring the heat up to a boil, then remove the lidded pot from the stove and place in your Wonderbag.
- Allow to slow-cook in your Wonderbag overnight, or 5-6 hours.
- When the lamb is cooked, add the courgettes and peppers to the pot and mix in with the stock and vegetable mix. Keep in the Wonderbag for another hour or until the vegetables are tender.
