This one-pan roast leg of lamb is the easiest way to make a full roast dinner, using only one roasting tin. We add the vegetables in at different times, to ensure everything is finished at the same time. The vegetables are roasted in the oil and the meat juices, so they taste divine!
4medium potatoesscrubbed and chopped into large chunks (no need to peel)
2tbspolive oil
¼tspsalt
¼tspblack pepper
½tspdried thyme
Remaining vegetables:
3carrotspeeled and chopped into bite-size chunks
3parsnipspeeled and chopped into bite-size chunks
10large radishessliced in half
150g(5.2oz) sliced runner beans
100g(3.5 oz) extra fine green beans
¼tspsalt
¼tspblack pepper
Instructions
Preheat the oven to 180C/350F. Place the lamb in a large roasting tin and score the fatty bits of the lamb lightly with a sharp knife.
2 kg (4.4lb) leg of lamb
Rub on the olive oil, then sprinkle on the salt, pepper and rosemary.
1 tbsp olive oil, 1/2 tsp salt, ½ tsp dried rosemary, 1/2 tsp black pepper
Place in the oven for 1 hour 15 minutes.
After 1 hour 15 minutes hours, baste the lamb, then arrange the potatoes in the tin around the lamb. Drizzle the oil onto the potatoes and sprinkle on the salt, pepper and dried thyme.
4 medium potatoes, 2 tbsp olive oil, ½ tsp dried thyme, 1/4 tsp salt, 1/4 tsp black pepper
Place back in the oven to cook, uncovered for 15 minutes
After 15 minutes, open the oven and turn the potatoes. Add the carrots, parsnips and radishes to the tin. Turn them in the oil and meat juices to coat, then place back in the oven for a further 25 minutes.
3 carrots, 3 parsnips, 10 large radishes
After 25 minutes, open the oven and add the runner beans and green beans. Turn to coat in the oil and meat juices and sprinkle the salt and pepper onto all of the vegetables. Place back in the oven for a final 15 minutes.
150 g (5.2oz) sliced runner beans, 100 g (3.5 oz) extra fine green beans, 1/4 tsp salt, 1/4 tsp black pepper
Remove from the oven and place the lamb and vegetables on a warm serving plate to serve.
Video
Notes
Need some gravy?If you want to serve up gravy with this meal, add 300ml (1 ¼ cups) of lamb stock to the pan juices left in the roasting tin, once you’ve removed the lamb and vegetables. Heat up to boiling, then stir in a cornflour (cornstarch) slurry, of 1 tbsp of cornflour (cornstarch in the US), mixed with 2 tbsp cold water, to thicken.Nutritional information is estimated per serving