Roast Leg of Lamb-SK Khazana

Ingredients list for Roast Leg of Lamb-SK Khazana

• 1 Leg of lamb
• to taste Sea salt
• to taste Black peppercorns crushed
• a few Fresh thyme sprigs
• as required Olive oil
• 14-15 Garlic cloves
• 4 Small carrots peeled
• 8 Medium potatoes unpeeled and well washed
• 12-16 French beans stringed
• 12-16 Cauliflower florets
• 2 Medium onions quartered
• 10-12 Yellow cherry tomatoes
• 10-12 Red cherry tomatoes
• 8 Baby carrots
• 1 tablespoon Butter
• 1 tablespoon Refined flour (maida)
• 1 teaspoon Worcestershire sauce

Method

1. Preheat oven to 200º C,
2. Sprinkle sea salt and crushed black peppercorns on the leg of lamb and rub in well.
3. Dip a few fresh thyme sprigs in olive oil and dab over the leg of lamb.
4. With a sharp knife make a few holes over the surface of the leg of lamb one both side and insert a garlic clove into each of 7-8 holes. Chop the thyme sprigs into big pieces and insert a few pieces into remaining holes.
5. Apply oil on baking tray. Place the lamb leg on it and drizzle a little olive oil all over. Place the tray in the preheated oven and bake for 35 minutes.
6. Cut the carrots into ½ inch thick round slices and put into a bowl. Cut the potatoes into ½ inch thick round slices and put into the same bowl. Add French beans, cauliflower florets, onions, yellow cherry tomatoes, red cherry tomatoes, baby carrots, seal salt, crushed black peppercorns, some fresh thyme, 6-8 garlic cloves and a little olive oil and mix well.
7. Bring the baking tray with the lamb leg out of the oven, spread this vegetable mixture all around it. Place the tray back in the hot oven and bake for 30-35 minutes.
8. Heat 1 tablespoon butter in a non-stick pan, add refined flour and saute till the flour is lightly browned.
9. Strain the lamb juices left in the baking tray into the pan and mix well to a smooth mixture. Add Worcestershire sauce, salt and crushed black peppercorns and mix well. Cook till the mixture gets a sauce consistency.
10. Pour the sauce into a sauce boat. Place the lamb leg on a serving plate and spread the vegetables all around it.
11. Serve the leg of lamb hot with the sauce.