Australian leg of lamb

Australian dish

Ingredients for 4 people
1 fresh leg of lamb, approx. 1.5 kg
10-12 cloves garlic
2 teaspoons rosemary needles
8-10 sprigs rosemary (3 cm long)
3 carrots
4 potatoes
1 medium-sized sweet potato
3 red onions
1 teaspoon caraway seeds
300 ml vegetable stock
Olive oil
Salt
Pepper

Preparation

Grind the rosemary needles and the caraway seeds with 1-2 garlic cloves, salt and pepper using a pestle and mortar and add sufficient olive oil to obtain a paste. With a knife, make small incisions all over the lamb and fill each with garlic cloves and the sprigs of rosemary. Rub the lamb all over with the paste and leave to marinate for 4 hours.

Pre-heat the oven to 200 °C. Place the lamb in a roasting dish and roast uncovered for 50 minutes, turning several times. In the meantime, peel the carrots, potatoes and sweet potato and chop into small cubes (1-1.5 cm). Peel and quarter the onions. After an hour, pour the vegetable stock over the lamb and add the prepared vegetables. Season with plenty of salt and pepper. Continue roasting for a further 30 minutes until the vegetables are cooked.

Enjoy your meal.