Lamb Roast with Veggies

Ingredients

	4
100 g	pine nuts
400 g	baby spinach
1	leg of lamb, approx. 1.3 kg, boned
2 tsp	Vegeta Gourment stock powder
	sea salt
	pepper
1	bunch of rosemary
	butchers twine
	extra virgin olive oil
Veggies
3	large Desiree potatoes
1	butternut pumpkin
2	sweet potatoes
3	red onions
2	green zucchini
2	heads garlic, split lengthways
2	sprigs of rosemary
1 tsp	Vegeta Gourment stock powder
	sea salt
	pepper

Preparation

1. Firstly ask your butcher to bone out your leg of lamb so that you can easily roll and stuff it. Wash the vegetables and cut all into a large rough dice. Place veggies in a bowl and season with Vegeta Gourmet stock, sea salt and pepper.
2. Heat up 1 tsp of olive oil in a pan and brown the pine nuts. Then add the spinach and sauté very quickly until slightly wilted. Allow to cool.
3. Lay the lamb leg out on a chopping board, spread open and season with 1 tsp Vegeta Gourmet stock, sea salt & pepper.
4. Arrange the cooled spinach and pine nuts evenly over the lamb leg.
5. Pull most of the rosemary leaves off the sprigs, leaving a few leaves on the top of each sprig. Sprinkle the leaves liberally, even rubbing into the meat at times.
Now roll the lamb leg up tightly and bind with some butchers twine so that it doesn’t open up during cooking. Season the outside of the lamb with the rest of Vegeta Gourmet stock, sea salt & pepper.
6. Take the reserved rosemary twigs and stick into the meat so as to perfume it further during the cooking process.
7. Place the lamb on an oiled, heavy based roasting tray and add diced and seasoned veggies in a tray around the lamb. Bake in the preheated oven at 180°C for 45-55 min for a medium rare to medium result.