Preheat the oven to 160°C, fan 140°C, gas 3. Peel and slice the potatoes and carrots very thinly. Peel and slice the onion. Put all the vegetables in a bowl with the ground coriander for punch and season. Mix well and then layer up the vegetables in the base of a large roasting tray. Dot over the butter for richness.
Sticky marmalade roast lamb leg with potato and carrot bake
Ingredients
8
servings
-
- 1,25 kg
- 400 g
- 3
- 2 tsp
- 50 g
- 1
- 2,5 kg
- 0,5 packet
- 600 ml
- 4 tbsp
- 1 tbsp
-
To serve
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Preparation
Separate the garlic cloves and peel. Make small incisions in the lamb and poke a garlic clove in each one for kick, along with a small sprig of rosemary. Sit any remaining rosemary in the middle of the roasting tray on top of the vegetables and place the lamb on top. Season well all over, then pour over the chicken stock. Roast for 3½ hours.
Remove the lamb from the oven. Mix the marmalade and the Worcestershire sauce together to add tang and blitz in the microwave for 30-45 seconds, until bubbling. Baste the lamb with half of the glaze. Return to the oven for 15 minutes, then baste again with the remaining glaze. Return to the oven for a final 15 minutes. Remove and leave the lamb to rest for 15-20 minutes.
Slice the lamb and serve with the vegetables and some sauteed savoy cabbage on the side.
