One Pot Roast Lamb
Over a year ago
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Ingredients
- 2kg leg of lamb
- 6 garlic clove, sliced
- 3 large sprigs rosemary
- 2tbsp olive oil
- 2 red onions, cut into thin wedges
- 700g butternut squash, thickly sliced
- 2 x 420g can butter beans, drained
- 200ml hot chicken stock
- 150ml white wine
- 2tbsp sun dried tomato paste
- 2tbsp chopped parsley
Accompaniment
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Description
Tried and tested recipe that will have your whole clan begging for seconds.
Method
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1
Preheat the oven to 220C/ gas 7. Pierce the lamb in several places with a knife and insert slivers of garlic and a few fresh rosemary leaves into each cavity.
(You should use a couple of cloves of garlic and half a sprig of rosemary in total.)
Heat the oil in a roasting tin and add the red onions, remaining garlic slices and rosemary sprigs. Cook for 5 minutes.
Add the squash, butterbeans, stock and wine and stir in the tomato paste.
Season well, and top with the lamb. Roast for 15 minutes.
Reduce the oven to 200C/gas 6, and cook for 20 minutes per 500g, stirring occasionally. Top with vine tomatoes for the last 30 minutes of roasting.
Allow to rest for 15 minutes before serving scattered with a handful of chopped parsley.
Chef's Tips
To get ahead, prepare the whole dish the day before. Allow the veg to cool before placing the lamb on top, cover in clingfilm and pop it in the fridge. Stand at room temperature for 45 mins before roasting
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