Roast Lamb with Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 leg lamb
  • 12 small 1" onions
  • 6 very small turnips
  • 6


Season the lamb well with salt and pepper and stud it with half the garlic.

Cut all the vegetables to a uniform size, taking the onions as a guide.

In a roasting pan brown the vegetables slightly and place the meat on top of them with the rosemary and the rest of the garlic. Roast in a medium oven for 40 minutes, checking from time to time that the vegetables are cooking evenly.