Forksticks

With an oven and some simple ingredients, a healthy meal that's easy to achieve.

The leftover is usually for my next couple meals mixed with green leafy salad.

Ingredients:

1.5kg easy-carve leg lamb

1 tablespoon olive oil

2 tablespoons wholegrain mustard

3 tablespoons honey

8 garlic cloves, crushed

2 tablespoon chopped fresh rosemary leaves

2 carrots, peeled, roughly chopped

4 (275g each) pontiac potatoes or beetroot, peeled, roughly chopped

1 large orange sweet potato, peeled, roughly chopped

Preheat oven at 200 C.

Use a mortar and pastel, mixed garlic,rosemary, mustard, olive oil & honey as the marinate.

Use a sharp knife and poke 1/2 inch on various spots of the lamb. Stuffed some chunky rosemary & garlic into the cuts, rub the rest of the marinate on to the lamb.

Place the veggies around the leg of lamb onto a roast tray, spray with some olive oil and put in the oven for 15 min at 200 degree to form a crust. Turn the oven down to 170, pour a cup of water into the tray and roast for another hour for medium rare.

Rest the meat with a cover (either with a foil or a towel) for 10-15 min.

Served with some pan juice or horseradish. 

 

Note: I usually roast extra veggies, onion and garlic. Unfinished leftover can always be fridged and served for salad ideas.