Roasted Leg of Lamb with Vegetables and Smoky BBQ Glaze
Roasted Leg of Lamb with Vegetables and Smoky BBQ Glaze
Ingredients
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Instructions
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Make small slits in the leg of lamb and stuff them with garlic cloves. Drizzle with olive oil and massage the meat to evenly distribute the oil.
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Sprinkle rosemary, salt, black pepper, and meat seasoning over the lamb. Rub the seasonings into the meat, ensuring it’s well coated.
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Place the sliced potatoes, carrots, and onion in a baking tray. Season with salt, black pepper, and a drizzle of olive oil. Toss well to combine.
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Place the seasoned lamb on top of the vegetables in the tray. Cover with foil and roast at 180°C for about 3 hours, checking occasionally.
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Mix BBQ sauce and smoked paprika together. After 3 hours, remove the foil and brush the lamb with the BBQ glaze. Return to the oven and roast for an additional 30 minutes to get a nice smoky finish.
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While the lamb is roasting, cook the rice according to the package instructions. Add raisins and mixed nuts to the cooked rice, stirring to combine.
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Once the lamb is done, let it rest for a few minutes before carving. Serve with the rice and a sprinkle of toasted pine nuts or any other nuts you prefer.
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