Description

Ingredients

• 🍖 1–1.2kg lamb (shoulder or leg, cut into chunks or whole) Original: 🍖 1–1.2kg lamb (shoulder or leg, cut into chunks or whole)
• 🧄 4 garlic cloves, sliced Original: 🧄 4 garlic cloves, sliced
• 🥕 2 carrots, cut into thick rounds Original: 🥕 2 carrots, cut into thick rounds
• 🥔 5 medium potatoes, quartered Original: 🥔 5 medium potatoes, quartered
• 🧅 1–2 onions, sliced Original: 🧅 1–2 onions, sliced
• 🫒 50ml olive oil Original: 🫒 50ml olive oil
• 🍋 Juice of ½ lemon Original: 🍋 Juice of ½ lemon
• 🌿 1 tsp dried rosemary or thyme Original: 🌿 1 tsp dried rosemary or thyme
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 💧 200ml water or light broth Original: 💧 200ml water or light broth

Preparation

• 🔥 Preheat oven to 200°C (390°F).
• 🧄 Make small incisions in lamb and insert garlic slices.
• 🥣 In a large bowl, toss vegetables with olive oil, salt, pepper, and herbs.
• 🛢 Place lamb in a deep baking dish, arrange vegetables around it.
• 💧 Pour water or broth in, cover with foil.
• 🔥 Roast covered for 1.5 hours. Remove foil, roast 30 more minutes until golden.
• 🍋 Squeeze lemon juice over before serving.

Total Time

Nutritional Value

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