Shop-bought chutney adds an extra dimension to slow-roasted lamb with vegetables and beans.
Preheat the oven to 140C/275F/Gas 1.
Place the lamb in a large roasting tray and drizzle with oil. Take the rosemary and thyme and rub over the leg of lamb. Season with salt and freshly ground black pepper. Add the onions.
Place into the oven and roast for 70 minutes.
Place the beetroot, celeriac, carrots, celery, chard, borlotti beans and garlic in the pan with the lamb.
Season, cover and roast for a further 1 hour 30 minutes.
For the parsnips, peel the parsnips into strips using a vegetable peeler.
Add the olive oil to a shallow pan set over a medium heat. When the oil starts to bubble, carefully place the parsnips in the pan.
When the parsnips have a little colour to them, remove and place on kitchen paper to remove any excess oil.
Serve the lamb in slices, topped with the parsnips and chutney spooned over.
