Roast lamb leg and vegetables

My new oven is equipped with a built in meat thermometer, it makes cooking a big piece of meat much easier. I push the thermometer needle into the middle of the meat and set the finished temperature, cooking will stop when desired temperature is reached.

1. Cut vegetables like carrot, parsnip, celery, leek etc into chunks, place in a baking dish.

2. Make quarter inch deep cuts on both sides of lamb leg, rub salt, pepper and coriander powder all over. Place on top of vegetables, drizzle olive oil on lamb and vegetables. Bake at 220˚C for 15minutes, turn lamb leg over and bake until 65˚C inside.