Recipe Rosemary lamb with vegetables provencale : Practical and Delicious

Recipe Rosemary lamb with vegetables provencale : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rosemary lamb with vegetables provencale. You are currently reading Recipe Rosemary lamb with vegetables provencale : Practical and Delicious. This recipe is the creation of the chef Julie Jansen. Recipe Rosemary lamb with vegetables provencale requires 4h, cook 1h and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

It might sound fancy, but this rosemary lamb dish is easy to prepare and perfect for those colder nights.

Ingredients:

11 Ingredients

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  2 garlic cloves, crushed
  
  
  


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  1 tbsp rosemary leaves, chopped
  
  
  


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  1 large lemon, juiced
  
  
  


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  1/2 cup olive oil
  
  
  


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  1kg easy-carve lamb leg
  
  
  


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  1 eggplant, thickly sliced
  
  
  


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  1 red capsicum, deseeded, chopped
  
  
  


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  1 zucchini, thickly sliced
  
  
  


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  2 Roma tomatoes, cut into wedges
  
  
  


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  6 Desiree potatoes, cut into wedges
  
  
  


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  12 garlic cloves, unpeeled
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Combine crushed garlic, rosemary, 1 1/2 tablespoons lemon juice, 1/4 cup oil and salt and pepper in a large snap-lock bag. Shake to combine. Place lamb in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
  
  
  


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  Step 2
  
  
  
  
  Place eggplant, capsicum, zucchini, tomato, potato and whole garlic cloves in a large roasting pan. Drizzle with remaining 1/4 cup oil and 1 1/2 tablespoons lemon juice. Toss gently to coat.
  
  
  


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  Step 3
  
  
  
  
  Tip lamb and marinade into a separate roasting pan. Place lamb in oven on top shelf and vegetables on shelf below. Roast lamb and vegetables, turning vegetables once, for 50 minutes for medium lamb. Cover lamb loosely with foil and stand for 10 minutes. Increase oven temperature to 230°C. Place vegetables on top shelf and roast for a further 10 minutes.
  
  
  


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  Step 4
  
  
  
  
  Thinly slice lamb across the grain and serve with vegetables provencale.
  
  
  

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