Lamb with Roasted Vegetables

Cooking time:    4 hrs
Serves:                4

What you need

1 John Penny shoulder of lamb
4 cloves garlic
Bay leaves
1 litre water

2 carrots
1 swede

1 white onion
2 parsnip

How to cook

Heat oven to Gas 3, 170°C, fan 150°C, 325°F.

Crush garlic in their skins and place them with the bay leaves sprigs in a roasting pan. Put the lamb on top, add water and cover tightly with baking parchment. Bake in the oven for 3 hours.

Chop the vegetables into large chunks and add to the roasting tin and place back in the oven for another hour.

When lamb is cooked, remove excess fat from top of juices and discard. Carve meat and serve with the vegetables, topped with pan juices from the lamb.

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