Baked Easy Carve Leg of Lamb with Roasted Root Vegetable and Rocket

A zesty roast lamb dish.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 2 hours

1 1/2 kg easy carve leg of lamb
1 bunch baby carrots, trimmed and peeled
4 parsnips, peeled and cut into batons
1 tbsp olive oil
2 cups rocket leaves

For the dressing:

1 tsp cumin seeds
2 tsp Dijon mustard
3 tbsp olive oil
2 tbsp lemon juice

Preheat the oven to 160°C fan forced. Place lamb in a baking dish and roast the lamb for 1 1/2 hours.

Toss the carrots and parsnips in the olive oil and place on a baking tray. Roast for 30 minutes, alongside the lamb.

Remove from oven, cover lamb loosely in foil and rest for at least 10 minutes.

To make the dressing: whisk together the cumin seeds, Dijon mustard, oil and lemon juice. Season to taste with salt and black pepper.

Toss the carrots and parsnips together with the rocket leaves and drizzle with the dressing.

For more delicious beef and lamb recipes, please go to www.themainmeal.com.au

Baked Easy Carve Leg of Lamb with Roasted Root Vegetable & Rocket