Mains

Roasted Italian Vegetables with Oregano and Minted Lamb

A richly flavoured dish making great use of the very best fresh vegetables.

Serves 4.
Prep Time: 20-25 minutes.
Cooking Time: 1 1/2 hours.

Ingredients

• 2 baby fennel bulbs, cut into thin wedges
• 1 bunch Dutch carrots, peeled, chopped in half if large
• 1 bulb garlic, cloves separated, skin left on
• 2 Lebanese eggplant, cut into chunks
• 3 zucchini, cut into chunks
• 1 red capsicum, cut into thick slices
• 1-2 tbsp oregano, freshly chopped
• 1/4 cup (80ml) olive oil
• Salt and pepper, to taste

Lamb

• 2 kg leg of lamb
• 1 clove garlic, chopped
• 1/4 cup (80ml) olive oil
• 1 1/2 tbsp fresh oregano, chopped
• 2 1/2 tbsp fresh mint, chopped
• Salt and pepper, to taste

Cooking Instructions

• Preheat oven to 180°C.
• Line 1 large and 1 medium oven tray with baking paper.
• Using a sharp knife, cut 1cm deep slashes into the lamb. In a small jug, combine garlic, oil and chopped herbs. Season to taste. Massage herb mixture over leg, rubbing into slashes. Let lamb marinate for several hours.
• Place leg onto smaller tray, season surface with extra salt and pepper and cook for 1 hour. Place the vegetables into the larger tray, mixing through the olive oil, oregano, and salt and pepper. Bake with lamb, allowing both to cook for a further 45-50 minutes.
• Toss vegetables halfway through cooking.
• When ready vegetables should be tender, and slightly golden brown.
• Test lamb to see if cooked to your liking, increase cooking time by 10 minutes if you prefer a well done lamb.
• Before carving meat, cover with foil and allow to sit in warm place for 15 minutes.
• Slice meat and serve alongside roasted vegetables, using leftover cooking juices from the pan.