10-15 mins
45 mins
Serves 2 or 3
Ingredients
350-400 g piece of Scotch Lamb leg, boned and rolled
A little olive oil
salt and pepper
2 medium sized floury potatoes (Maris Piper or King Edward) peeled and cut into 2cm cubes
2 large carrots, peeled and cut into 2cm cubes
200g celeriac, peeled and cut into 2cm cubes
1tbsp olive oil
2 sprigs rosemary, leaves separated and roughly chopped
Salt and pepper
Cooking Method