Mediterranean Roast Lamb with Vegetables

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    614

A leg of lamb makes the perfect centerpiece for Sunday dinner. If you have time, let the lamb rest once you've added the spice rub to allow the flavors to develop.

recipe updated May 3, 2019

Ingredients

  • Fennel bulb icon
    Fennel bulb
    1 (230g)
  • Red bell pepper icon
    Red bell pepper
    2 (300g)
  • Yellow bell pepper icon
    Yellow bell pepper
    2 (300g)
  • Zucchini icon
    Zucchini
    3 (585g)
  • Rosemary icon
    Rosemary
    1 tbsp (4g)
  • Paprika icon
    Paprika
    2 tsp (4g)
  • Salt icon
    Salt
    as needed
  • Lamb leg icon
    Lamb leg
    6¼ cups
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Garlic clove icon
    Garlic clove
    2
  • Red onion icon
    Red onion
    2 (270g)
  • Pine nuts icon
    Pine nuts
    50g (about ¼ cup)
  • Red wine icon
    Red wine
    300ml (1¼ cups)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Work surface
  • kCook icon Serving plate
  • kCook icon Large mixing bowl
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat - 218°C
  2. Add rosemary, paprika and salt to a clean work surface
  3. Mix
  4. Add lamb leg to the meat
  5. Rub until coated
  6. Transfer meat to large roasting dish
  7. Roast - 15 min, 218°C
  8. Add olive oil, tomato paste and garlic clove to a clean large mixing bowl
  9. Mix
  10. Add red onion, fennel bulb, red bell pepper, yellow bell pepper and zucchini to the vegetables
  11. Toss with slotted spoon until coated
  12. Heat - 175°C
  13. Transfer vegetables to large roasting dish
  14. Scatter pine nuts over the large roasting dish
  15. Cook - 1 hr, 175°C
  16. Transfer content of large roasting dish to serving plate and reserve liquid
  17. Add red wine to the serving plate
  18. Boil until thickened - 5 min
  19. Let rest - 15 min
  20. Serve
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