Karen Martini’s roast leg of lamb on root vegies

This is a very rustic way to cook a roast, but it gets the job done beautifully and all you need is the one tray, with the lamb perfuming the vegetables as they roast. The paste at the end is what really elevates this dish, adding freshness and depth of flavour.

Garlic and herbs introduced to the roasting tray also impart bags of flavour, but I like to add another vibrant burst, scented with lemon, at the end. The residual heat of the meat brings out the fragrance of the paste while it mingles with the resting juices. Delicious.

Serves 4-6

2.5kg leg of lamb, brought to room temperature
1 garlic bulb
extra virgin olive oil
salt flakes and freshly ground black pepper
3 parsnips, split lengthways
3 King Edward potatoes (or a similar roasting potato), quartered
3 beetroots, cut into large chunks or wedges
2 swedes, cut into large chunks or wedges
2 large carrots, split lengthways
1 celeriac, peeled and sliced thickly
½ bunch oregano, leaves picked
250ml chicken stock (or white wine or water)

Oregano & lemon paste
1 garlic clove
1 tsp black peppercorns
1 tsp salt flakes
1 tsp ground cinnamon
½ bunch oregano (or marjoram or mint), leaves picked and chopped
5 flat-leaf parsley sprigs, leaves picked and chopped
zest and juice of ½ lemon
80ml extra virgin olive oil

1. Preheat the oven to 230C fan-forced (250C conventional).

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2. Score the lamb in a criss-cross fashion. Slice four cloves of garlic, then make incisions in the lamb and push the garlic into them. Rub all over with oil, then season with salt and pepper.

3. Place the vegetables, oregano and remaining garlic in a large roasting tray. Drizzle with oil and season. Top with the lamb and pour the stock into the tray. Roast for about 80 minutes (15-20 minutes per 500g, depending on your oven) for a medium-sized joint or until a probe thermometer registers 60-65C. If you like the lamb a little pinker, cook until the internal temperature is 56C.