Roast lamb with seasonal vegetables


Serves 4

Preparation time: 20 minutes

Cooking time: 60 minutes


1 ½ kg leg of lamb with the bone in
2 tbls olive oil
Small bunch of thyme chopped
Small bunch of rosemary chopped

2 butternut squash cut in half

2tbls olive oil

500g new potatoes cut in half
Small bunch of mint chopped
2tbls extra virgin olive oil

200g green beans, trimmed
1 small Savoy cabbage, shredded

Small glass of white wine
2tbls plain flour
1pnt of lamb stock

Salt and pepper


Preheat the oven to 180c / 350f

Place the lamb in a large non-stick roasting tray, drizzle with the olive oil, Sprinkle over the thyme, rosemary and season with salt and pepper.Then Place in the oven.

Scoop out the seeds from the butternut squash, cut each half in half and then into large chunks. Place into a medium sized bowl and drizzle with olive oil, then season with salt and pepper.

Once the lamb has been in the oven for 30 minutes add the butternut squash to the roasting tray and place back in the oven for another 30 minutes or until the lamb is cooked to your liking. Remove from the oven and leave in a warm place.

While you are waiting for the lamb to cook bring the new potatoes to the boil in lightly salted water, turn down the heat to a simmer for 10 to 15 minutes, until cooked. Drain and set aside.

Tip the juices from the lamb-roasting tray into a medium sized saucepan. Over a low heat add the wine and reduce by half. Now add the flour and stir with a wooden spoon until lightly browend. Wisk in the stock a little at a time, allowing the sauce to thicken as you go. Season with salt and pepper, then leave on a low heat.

Bring a large pan of lightly salted water to the boil, then add the beans and Savoy and cook for 2 minutes then drain.

Sprinkle the potatoes with the mint and drizzle over the olive oil, and then serve with the lamb, vegetables and gravy.