This tasted really good, but I cut the root vegetables too large and they remained firm after I roasted them. I made the following changes: I marinated the lamb leg for 4 hours before roasting, I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off, it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces.
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5 users found this review helpful
This tasted really good, but I cut the root vegetables too large and they remained firm after...