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

  • Rosemary icon
    Rosemary
    4g
  • Paprika icon
    Paprika
    4g
  • Salt icon
    Salt
    as needed
  • Lamb leg icon
    Lamb leg
    6ΒΌ cups
  • Olive oil icon
    Olive oil
    44ml
  • Tomato paste icon
    Tomato paste
    33g
  • Garlic clove icon
    Garlic clove
    12g
  • Red onion icon
    Red onion
    270g
  • Fennel bulb icon
    Fennel bulb
    230g
  • Red bell pepper icon
    Red bell pepper
    300g
  • Yellow bell pepper icon
    Yellow bell pepper
    300g
  • Zucchini icon
    Zucchini
    585g
  • Pine nuts icon
    Pine nuts
    50g
  • Red wine icon
    Red wine
    300ml

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. Prep and set aside fennel bulb: sliced
  2. Prep and set aside red bell pepper: deseeded & coarsely chopped
  3. Prep and set aside yellow bell pepper: deseeded & coarsely chopped
  4. Prep and set aside zucchini: sliced
  5. Pre-heat
  6. Prepare a clean work surface
  7. Add chopped rosemary
  8. Add paprika
  9. Add salt
  10. Mix
  11. Add lamb leg
  12. Rub until coated
  13. Transfer meat to large roasting dish
  14. Roast for 15min
  15. Get a clean large mixing bowl
  16. Add olive oil
  17. Add tomato paste
  18. Add crushed garlic clove
  19. Mix
  20. Add sliced red onion
  21. Add prepared fennel bulb
  22. Add prepared red bell pepper
  23. Add prepared yellow bell pepper
  24. Add prepared zucchini
  25. Toss with slotted spoon until coated
  26. Heat
  27. Transfer vegetables to large roasting dish
  28. Scatter pine nuts
  29. Cook for 1h
  30. Transfer content of large roasting dish to serving plate and reserve liquid
  31. Add red wine
  32. Boil for 5min until thickened
  33. Let rest for 15min
  34. Serve
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