Roast Leg of Lamb with New Potatoes

Name: Roast Leg of Lamb with New Potatoes
Yield: Makes 6–8 portions
Ingredients: 500 g/1 lb 2 oz new potatoes, scrubbed and halved if big; 2 garlic cloves, bashed (skin left on); 2 rosemary sprigs; 6 sun-dried tomatoes in oil, plus 4 tbsp oil from the jar; sea salt and pepper; 1 small butternut squash, peeled, deseeded and cut into 2.5cm/1in chunks; 2 red peppers, deseeded and cut into chunks; 2 tbsp olive oil; 1 leg of lamb (about 2 kg/4½ lb); 1 garlic clove, sliced; 3 rosemary sprigs

Preparation info

Makes
6–8
portions

Difficulty
Medium

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Bring the family together to tuck into this mouthwatering Mediterranean-style roast leg of lamb.

Ingredients

1 leg of lamb (about 2 kg/4½ lb)
1 garlic clove, slic

Main course
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5.

Cut slits all over the lamb with a sharp knife and insert slices of garlic and a few rosemary leaves. Season the lamb with a little salt and pepper, place it in a large roasting tin and arrange the remaining rosemary sprigs around the leg.