Roast Lamb with Veggies

Serves 2
½ Leg of Lamb (Tesco) (ff)
½ Packet snap peas (ff)
1 Large carrot (s) (sff)
1 Portion of pre-made red cabbage (s) (sff)
3 Potatoes cut into wedges (ff)
3 Sprigs of rosemary
Cup of frozen peas (ff)
Remove Lamb from wrapping, wash & dry, with a sharp knife cut & remove the leg bone with care, lay out the meat, remove any excess fat, spray with frylight, season with S & P, rub well in, chop-up the rosemary and sprinkle with ½ of the rosemary, repeat on the other side.
Pre-heat the oven to 200C.
Place the meat in a baking tray with a grill in the base to allow any fat to run off, place in the middle of the cooker & cook for 30 mins, reduce the heat to 180C & continue for another 30 mins or until the lamb is cooked.
Get the potatoes into wedges, part boil, drain and return to the saucepan, shake to roughen the edges then season with your favourite seasoning, tip on to a flat tray, sprayed with frylight, cook in the oven on the bottom shelf at the same time as the meat.
Cook the carrots & Peas in boiling water for 5-8 mins until “Al Dente”
Heat up the pre made red cabbage.
Make your favourite gravy.
Remove the lamb & allow to rest, then slice thinly.
Plate up & add gravy as required. Add mint sauce if liked.
Credit: Pete’s Recipe Book

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