Roasted Lamb Leg with Roasted Vegetables
A classic Mediterranean-inspired dish featuring a tender lamb leg roasted to perfection with a variety of colorful vegetables.
Ingredients
- ●1.5-2 kg Lamb legBone-in for better flavor
- ●2 tablespoons Roasted turkish coffeeFor added depth of flavor
- ●1 teaspoon Flaky sea saltFor seasoning
- ●3 cloves Roast garlicMinced
- ●4-5 CarrotsPeel and chop
- ●3-4 PotatoesPeel and chop
- ●1 large OnionsChop
- ●2 LeeksChop
- ●1 sprig RosemaryChopped
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the lamb leg with flaky sea salt, roast garlic, and rosemary.
- 3
Heat the roasted turkish coffee in a small pan over medium heat until fragrant.
- 4
Rub the lamb leg with the coffee mixture, making sure to coat it evenly.
- 5
Place the lamb leg in a large roasting pan and put it in the oven.
- 6
Roast the lamb for 20 minutes per kg, or until it reaches your desired level of doneness.
- 7
While the lamb is cooking, toss the chopped carrots, potatoes, onions, and leeks with a little oil and season with salt and pepper.
- 8
After the lamb has been cooking for 30 minutes, add the vegetables to the roasting pan and continue to roast until the lamb is done and the vegetables are tender.
- 9
Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.
- 10
Serve with the roasted vegetables and a drizzle of pan juices.