Festive Roast Leg of Lamb with Roasted Vegetables

For the Lamb:

1 leg of lamb (about 2–2.5 kg), bone-in or boneless

4 cloves garlic, sliced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

Zest of 1 lemon

3 tbsp olive oil

Salt and freshly ground black pepper

For the Roasted Vegetables:

4 medium carrots, cut into chunks

3 parsnips, cut into chunks

2 red onions, quartered

1 small butternut squash, peeled and cubed

3 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

2 sprigs rosemary

2 sprigs thyme

Prepare the Lamb: Preheat oven to 180°C (350°F). Make small incisions all over the lamb with a sharp knife and insert garlic slices. In a small bowl, mix olive oil, rosemary, thyme, lemon zest, salt, and pepper.

Rub this all over the lamb.Place the lamb on a roasting rack in a roasting pan.

Roast the Lamb:  Roast in the preheated oven for about 1 hour 30 minutes for medium-rare (internal temp ~60°C / 140°F), or 1 hour 45–50 minutes for medium.

Baste occasionally with pan juices.

Remove from oven, cover with foil, and let rest for 15 minutes before carving.

Prepare the Vegetables: While the lamb is roasting, toss all vegetables in olive oil, smoked paprika, cumin, salt, pepper, rosemary, and thyme. Spread on a large baking tray in a single layer. Roast in the oven (can be done alongside lamb if space allows) for 35–45. minutes, turning halfway, until golden and tender. 4. Serve:

Carve the lamb and arrange on a platter with roasted vegetables. Drizzle with pan juices or gravy if desired.

Garnish with chopped parsley for a festive touch.