Roast Leg of Lamb with RatatouilleRoast Leg of Lamb with Ratatouille
Roast Leg of Lamb with Ratatouille
Roast Leg of Lamb with Ratatouille
This luxurious lamb dish makes for a perfect Sunday lunch. Bursting with delicious flavour, this meal is sure to be enjoyed by everyone.
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Recipe - Blackrock - Scally's
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Roast Leg of Lamb with Ratatouille
Prep Time15 Minutes
Servings4
Cook Time120 Minutes
Ingredients
2 kg SuperValu Quality Irish Lamb Leg
6 cloves Garlic sliced
1 - Green Pepper
1 - Red Onion
1 - Red Pepper
1 pinch Salt
8 - SuperValu Button Mushrooms
1 - SuperValu Courgette
3 sprigs SuperValu Fresh Rosemary
1 - Yellow Pepper
1 - SuperValu Aubergine
400 ml SuperValu Signature Tastes Tomato and Basil Sauce 350g
1 pinch Black Pepper
Directions

This recipe will serve 4 - 6 people

  1. Preheat the oven to 220oC/gas mark 7.
  2. Place the leg of lamb in a large roasting tin. Cut some deep incisions into the lamb and insert slices of garlic and small rosemary sprigs into the incisions. Season well with salt and pepper. Place the lamb on the top rack of the oven and cook for 11/2 to 13/4 hours, then remove from the oven and allow the lamb to rest.
  3. Meanwhile, cut all the vegetables into small chunks.
  4. Heat a large pan over a high heat, drizzle with oil and fry off the vegetables until they are all browned and beginning to soften. Pour in the tomato and basil sauce and allow the vegetables to simmer for 15 to 20 minutes over a medium to low heat.
  5. Carve the lamb into slices and serve with ratatouille on the side.

High in protei

15 minutes
Prep Time
120 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 kg SuperValu Quality Irish Lamb Leg
Not Available
6 cloves Garlic sliced
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
1 - Green Pepper
Not Available
1 - Red Onion
SuperValu Red Onion (1 kg)
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
1 - Red Pepper
Zorba Roasted Red Pepper Hummus (170 g)
Zorba Roasted Red Pepper Hummus (170 g)
€1.19€7.00/kg
1 pinch Salt
Lo Salt  (350 g)
Lo Salt (350 g)
€3.29€9.40/kg
8 - SuperValu Button Mushrooms
SuperValu Baby Button Mushrooms (150 g)
SuperValu Baby Button Mushrooms (150 g)
€0.99€6.60/kg
1 - SuperValu Courgette
SuperValu Courgettes (2 Piece)
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
3 sprigs SuperValu Fresh Rosemary
SuperValu Fresh Rosemary (15 g)
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
1 - Yellow Pepper
Not Available
1 - SuperValu Aubergine
SuperValu Loose Aubergines (1 Piece)
SuperValu Loose Aubergines (1 Piece)
€0.89
400 ml SuperValu Signature Tastes Tomato and Basil Sauce 350g
SuperValu Tomato & Basil Pasta Sauce (350 g)
SuperValu Tomato & Basil Pasta Sauce (350 g)
2 for €3.00
€1.59€4.54/kg
1 pinch Black Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg

Recipe

This recipe will serve 4 - 6 people

  1. Preheat the oven to 220oC/gas mark 7.
  2. Place the leg of lamb in a large roasting tin. Cut some deep incisions into the lamb and insert slices of garlic and small rosemary sprigs into the incisions. Season well with salt and pepper. Place the lamb on the top rack of the oven and cook for 11/2 to 13/4 hours, then remove from the oven and allow the lamb to rest.
  3. Meanwhile, cut all the vegetables into small chunks.
  4. Heat a large pan over a high heat, drizzle with oil and fry off the vegetables until they are all browned and beginning to soften. Pour in the tomato and basil sauce and allow the vegetables to simmer for 15 to 20 minutes over a medium to low heat.
  5. Carve the lamb into slices and serve with ratatouille on the side.

High in protei