Slow-Roast Lamb Leg with Borlotti Beans and Smoked Garlic

Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.

Healthy Lamb Main Course Roast Vegetable-Heavy

Estimated Nutrition

Calories

807

kcal / serving

4842 kcal total

Carbs

47.5g

per serving

285.2 g total

Fat

41.5g

per serving

248.8 g total

Protein

61.1g

per serving

366.5 g total

Cook Time

160

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

jar

Chutney

such as cherry tomato and honey

LegumesPulses

400

Borlotti Beans

tinned, drained

Meat

piece

Lamb

whole leg

NutsSeeds

sprig

Rosemary

fresh sprigs

sprig

Thyme

fresh sprigs

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

preferably smoked

OilsFats

Vegetable Oil

for drizzling

100

Vegetable Oil

for frying

Vegetables

handful

Pearl Onion

piece

Beetroot

chopped into cubes

piece

Celeriac

chopped into cubes

piece

Carrot

chopped into cubes

stem

Celery

chopped into cubes

100

Swiss Chard

piece

Parsnip

large

Method

Preheat the oven to 140°C.

Place the lamb in a roasting tray, drizzle with oil, rub with herbs, and add onions.

Roast the lamb for 70 minutes.

Add beetroot, celeriac, carrots, celery, chard, beans, and garlic to the tray.

Season, cover the tray, and roast for another 90 minutes.

Peel the parsnips into thin strips.

Heat oil in a shallow pan and fry the parsnips.

Drain the colored parsnip crisps on kitchen paper.

Slices the lamb and serve topped with parsnips and chutney.