Baked Leg of Lamb

Baked Leg of Lamb 

Serves 4


1.5kg leg of lamb (bone in)
1 bunch baby carrots, trimmed and peeled
4 parsnips, peeled and cut into batons
1 tbsp Goccia D'oro olive oil
2 cups rocket leaves
For the dressing
1 tsp cumin seeds
2 tsp Dijon mustard
3 tbsp Goccia D'oro olive oil
2 tbsp lemon juice
  1. Preaheat a fan forced oven to 160 celsius.

  2. Place lamb in a baking dish and roast the lamb for 1 and half hours.

  3. Toss the carrots and parsnips in the olive oil and place on a baking tray. Roast for 30 minutes, alongside the lamb.

  4. Remove from oven, cover lamb loosely in foil and rest for at least 10 minutes.

  5. Meanwhile toss the carrots and parsnips together with the rocket leaves and drizzle wih the dressing.

  6. To make the dressing, whisk together with cumin seeds, Dijon mustard, oil and lemon juice. Season to taste with salt and black pepper.