Easy recipe Rosemary Lamb With Vegetables Provencale Recipe

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two garlic cloves, crushed one tablespoon rosemary (Recipes by ingridients rosemary) leaves, chopped one large lemon, juiced one/two cup olive oil onekg easy-carve lamb leg one, eggplant (Recipes by ingridients eggplant) thickly sliced one red capsicum, deseeded, chopped one zucchini, thickly sliced two Roma tomatoes, cut into wedges about six Desiree, potatoes (Recipes by ingridients potatoes) cut into wedges twelve garlic cloves, unpeeledStep one Preheat oven to two hundredC. Combine crushed garlic,, rosemary (Recipes by ingridients rosemary) one one/two tablespoons lemon juice, one quarter cup oil and salt and pepper in a large snap-lock bag. Shake to combine. Place lamb in bag. Shake to coat. Rosemary Lamb With Vegetables Provencale Recipe. Seal bag and refrigerate for at least four hours. Step two Place, eggplant (Recipes by ingridients eggplant) capsicum, zucchini, tomato, potato and whole garlic cloves in a large roasting pan. Rosemary Lamb With Vegetables Provencale Recipe. Drizzle with remaining one quarter cup oil and one one/two tablespoons lemon juice. Toss gently to coat. Step three Tip lamb and marinade (Recipes by ingridients marinade) into a separate roasting pan. Place lamb in oven on top shelf and vegetables on shelf below. Roast lamb and vegetables, turning vegetables once, for fifty minutes for medium lamb. Cover lamb loosely with foil and stand for ten minutes. Increase oven temperature to two hundred and thirtyC. Place vegetables on top shelf and roast for a further ten minutes. Step four Thinly slice lamb across the grain and serve with vegetables provencale..