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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200C/400°F Take the leg of lamb and make incisions with a sharp knife. | 2. Stuff the incisions with the garlic, anchovy fillets and rosemary. | 3. Place the potatoes, carrot, parsnip and leek in a large roasting tin and drizzle with a small amount of olive oil. | 4. Season the lamb with salt and freshly ground pepper and place on top of the vegetables. Roast in the oven for around 30 minutes - when the lamb is pierced, the juices should run a faint pink. | 5. Remove the vegetables from the roasting tray and continue to cook the lamb if it needs more time. If it doesn't need any more cooking, then remove the lamb and leave to rest. | 6. Place the partially-cooked potatoes in a different tray and continue to roast for around 20 minutes, until crisp and golden. | 7. Serve slices of lamb with the vegetables and roasting juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1/2			521.64	0.0	40.6199	38.7148
garlic clove	2		chopped	-	-	-	-
anchovy	10		chopped	-	-	-	-
rosemary	3	sprigs	cut	-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
potato	2		peeled chopped blanched	-	-	-	-
carrot	1		peeled quartered	52.48	12.2624	1.1904	0.3072
parsnip	1		peeled quartered	99.75	23.9267	1.5959999999999999	0.39899999999999997
leek	1		trimmed quartered	54.29	12.5935	1.335	0.267
olive oil	1	dash		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.