Thai Roast Lamb with Root Vegetables
Serves: 10
Cooking time: 2 hours
Preparation time: Minimum 2 hours for marinating
Ingredients
- 2X1.3kg/3lb half leg Red Tractor lamb joint, whole leg or shoulder
- Salt and freshly milled black pepper
- For the Thai Marinade:
- 60-90ml/4-6tbsp prepared red Thai curry paste
- 60ml/4tbsp mild olive oil
- 60ml/4tbsp Red Tractor caster sugar
- Large handful freshly chopped basil leaves
- For the Roasted Root Vegetables:
- 1125g/2lb 8oz baby carrots, topped, cleaned and unpeeled
- 10 medium parsnips, peeled and quartered
- 400g/12oz pack baby turnips, optional
- 7 medium red onions, peeled and cut into wedges
- 5 whole garlic bulbs, unpeeled and cut in half horizontally
- 30ml/2tbsp sunflower oil
- 2 large bunch fresh Red Tractor thyme leaves, to garnish
Method
1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. With a sharp knife make several slits over the surface of the lamb joint. Season and place in a large shallow dish.
In a small bowl; mix the Thai marinade ingredients together and spread over the surface of the joint. Cover and marinate for 2 hours or overnight in the refrigerator.
3. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time. Cover the joint with foil if browning too quickly.
4. One hour before the end of the cooking time remove the joint and rack from the oven, add the vegetables, drizzle with the oil and position the joint on the top. Return to the oven and cook uncovered for the remainder of the cooking time.
5. Serve the lamb with roasted vegetables garnished with the fresh thyme leaves.
Red Tractor Week starts on the 15th September until the 21st
Tagged in Recipes