1 kg leg of lamb, trimmed
1 tbsp olive oil
2 cloves garlic, crushed
Grated rind and juice 1 lemon and 1 orange
2 tbsp rosemary leaves potato and sweet potato, cut into chunks
10 Brussels sprouts, shredded
1 cup frozen peas
3 sprigs mint, leaves shredded
Marinate lamb with oil, garlic, rind, juices and rosemary. Preheat oven to 180°C.
Drain lamb from marinade, place in roasting dish. Reserve marinade. Roast for 50 mins for rare, 60 mins for medium, or 70 mins for well done.
Baste twice with marinade during cooking. Add potato and sweet potato to the roasting dish in the last 30 mins cooking time (brush lightly with oil).
Remove lamb, cover and rest it for 15 mins. Cook sprouts in a non-stick frypan until just soft, add peas and mint, cook 1 min more. Serve lamb sliced, drizzled with pan juices and vegetables.
Recipe sourced from www.beefandlamb.com.au