Let this fragrant, deboned lamb leg feast whisk you away to a lazy Sunday family lunch. Served alongside sautéed spinach, charred lemon, and root veg roasted with garlic and fresh rosemary.
SUNDAY AFTERNOON LAMB ROAST
SUNDAY AFTERNOON LAMB ROAST
with roast carrot and beetroot & fresh mint
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 50 minutes
Ingredients:
- Beetroot
- Carrots
- Free-Range Lamb Leg De-boned
- Fresh Mint
- Fresh Rosemary
- Fresh Spinach
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU One For All Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
- Butter (optional)
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic clove and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
LEMON & SAUTÉED SPINACH
Wipe down the pan and return to a medium heat. When hot, char the zested lemon half cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the garlic skin and thick rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
Beetroot - 1
Carrots - 240g
Fresh Rosemary - 2g
Garlic Clove - 1
Free-Range Lamb Leg De-boned - 160g
NOMU One For All Rub - 10ml
Lemon - 1
Fresh Spinach - 100g
Fresh Mint - 3g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
LEMON & SAUTÉED SPINACH
Wipe down the pan and return to a medium heat. When hot, char the lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the garlic skin and thick rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
Beetroot - 300g
Carrots - 480g
Fresh Rosemary - 4g
Garlic Cloves - 2
Free-Range Lamb Leg De-boned - 320g
NOMU One For All Rub - 20ml
Lemon - 1
Fresh Spinach - 200g
Fresh Mint - 5g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
LEMON & SAUTÉED SPINACH
Wipe down the pan and return to a medium heat. When hot, char the lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the garlic skin and thick rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
Beetroot - 300g
Carrots - 480g
Fresh Rosemary - 4g
Garlic Cloves - 2
Free-Range Lamb Leg De-boned - 320g
NOMU One For All Rub - 20ml
Lemon - 1
Fresh Spinach - 200g
Fresh Mint - 5g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. You may need to do this step in batches. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
LEMON & SAUTÉED SPINACH
Wipe down the pan and return to a medium heat. When hot, char the lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded spinach for 5-6 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the garlic skin and thick rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
Beetroot - 600g
Carrots - 960g
Fresh Rosemary - 8g
Garlic Cloves - 4
Free-Range Lamb Leg De-boned - 640g
NOMU One For All Rub - 40ml
Lemons - 2
Fresh Spinach - 400g
Fresh Mint - 10g
Woolies Products in this dish
