Slow Roasted Lamb Leg with Potatoes, Peas, Carrots & Corns

Introduce

Chef :

Pinkblanket's Kitchen

Slow Roasted Lamb Leg with Potatoes, Peas, Carrots & Corns

#GlobalApron 2024, Week 4 ⭐ Ingredients: ⭐ Lamb Leg ⭐ Peas

Ingredient

1 kg

- Thymes or dried herbs of your choice

As needed

- Lemon Pepper seasoning (pic)

As needed

water + 1 tsp chicken seasoning powder or chicken bouillon (mixed)

Frozen mixed veggies - PEAS, CARROTS & CORNS (see pic)

1 tablespoon

Cooking instructions

* Step 1

A. LAMB LEG

* Step 2

B. VEGETABLE FOR ROASTING

* Step 3

Place lamb on the vegetables, fat side up. Next, Pour 3 cups of hot water in a separate bowl. Add 1 (or 2) tsp of chicken seasoning powder or chicken bouillon and stir. Pour this mixture to the roasting pan/dish. Cover the roasting dish foil. Seal well. Use 2 pieces of foil folded together if you need to get a good seal. Slow cook in a preheated oven for 4 hours or until tender.

* Step 4

C. GLAZING (OPTIONAL)

* Step 5

D. VEGGIES TO SERVE

* Step 6

Next, prepare frozen mixed veggies (PEAS, CARROTS, CORNS).

* Step 7

Once 40-45mins is over, remove lamb from the oven and transfer the leg of lamb to a serving dish. Cover with the foil and leave to rest for another 30-40mins and this give you time to prepare the rest.