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Roast lamb with pumpkin and peas
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Gather loved ones for a delicious roast lamb feast.
Ingredients:
  • Mint sauce, to serve
  • 2kg leg of lamb
  • 30.00 ml chopped fresh rosemary leaves
  • 36.40 gm olive oil
  • 1.2kg kent pumpkin, seeded, thickly sliced
  • 165g packet liquid roast meat with red wine and garlic gravy
  • 332.50 ml frozen peas
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Use a sharp knife to make long deep cuts in the lamb. Mix 3 teaspoons of rosemary with 1 tablespoon of oil and rub it all over the lamb. Season the lamb with salt and pepper, then place it in a flameproof roasting pan. Arrange the pumpkin slices on a large baking tray in a single layer. Drizzle the remaining oil over the pumpkin and season with salt and pepper.
  • Preheat the oven to 220C/200C fan-forced. Roast the lamb for 20 minutes, then reduce the heat. Continue cooking for 1 hour for a medium cook, or until browned to your liking. Add the pumpkin to the oven 35 minutes before the end of cooking. Roast the pumpkin until browned and tender, remembering to turn it halfway through. Once done, transfer the lamb to a plate and cover it loosely with foil. Allow it to rest for 10 minutes before serving.
  • Preheat roasting pan over medium heat, then add gravy and remaining rosemary. Stir and cook until heated through.
  • Boil peas for 2 to 3 minutes until tender. Drain, then serve with lamb, pumpkin, gravy, and mint sauce.

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