Small Roasting Leg

Red wine Lamb Marinade
2 cloves Garlic Crushed
2Tbsp Olive Oil
250ml Red Wine
1tbls Brown Sugar
Salt & Cracked Black Pepper
½ bunch Rosemary
½ bunch Thyme
¼ bunch Mint

Marinate for ½ - 1 day.
Preheat Oven on 200ºC.
Preheat Hot Plate on High.
Seal Roast to Rare-Medium, place in oven tray and into the oven for 1 ½ hrs.
Baste with left over Marinade often, making sure you use all of the marinade.

Artichokes
2 Lemons
2lt Water
4 Artichokes

Cut the end of the artichokes stalk off, leaving 5-7cm on.
Take off the hard outer leaves and cut off 1-2cm of the top of each artichoke.
Cut in ½ lengthwise and immediately put into water & Lemon.
Fry artichokes with olive oil turn to cook all over, place in the roasting tray with the lamb and roast together.

4 Parsnips cut into 4cm pieces.
Roast Parsnips at same time.

1 bunch Asparagus with the end woody part removed.
Place asparagus in roasting tray in the oven, 6 minutes before serving, making sure to baste with the marinade.

Looks fantastic to serve the whole roasting tray at the table, with a carving knife & a ladle to make sure everyone gets some of the sauce you have made from the marinade.