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Roast lamb with pumpkin, beans and hommus
Roast lamb with pumpkin, beans and hommus
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Indulge in irresistible roast lamb with pumpkin and creamy hommus for a memorable dinner.
Ingredients:
  • 1 garlic clove, crushed
  • 1.20 gm sea salt
  • 1 large bunch rosemary
  • 1.5kg easy-carve lamb leg
  • 800g butternut pumpkin, peeled, deseeded, cut into large chunks
  • 200g green beans, trimmed
  • 20.00 gm butter
  • 125g hommus dip, to serve
Instructions:
  • Preheat oven to 200°C with shelves in the upper and lower thirds. Lightly grease a roasting pan. In a small bowl, mix 2 tablespoons oil, garlic, sea salt, and chopped rosemary. Rub the lamb all over with the seasoned oil mixture.
  • In the roasting pan, add the rest of the rosemary sprigs and place the lamb on top. Roast uncovered on the top shelf in the oven for 30 minutes.
  • In a separate roasting pan, heat 2 tablespoons of oil in the oven. Add the pumpkin and season with salt and pepper, turning to coat evenly. Place the lamb on the bottom shelf and the pumpkin on the top shelf. Roast both for 35 to 40 minutes for medium lamb or until cooked to your preference. Remove the lamb from the oven, cover with foil, and let it rest for 10 minutes. While the lamb is resting, increase the oven temperature to 230°C and roast the pumpkin for an additional 10 minutes until golden brown.
  • Boil beans in salted water until bright green, 3 to 4 minutes. Drain and transfer to a bowl. Add butter and toss gently to combine.
  • Thinly slice the lamb to make it tender. Then, beautifully plate the lamb, pumpkin, and green beans. Complete the dish with a dollop of creamy hummus for a delightful meal.

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