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Rosemary and garlic lamb roast
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Prep Time:
35 minutes
Cook Time:
100 minutes
Total Time:
135 minutes
Indulge your loved ones with a delectable roast lamb and veggie feast.
Ingredients:
  • 1.6kg leg of lamb
  • 62.50 ml fresh rosemary leaves
  • 4 garlic cloves, sliced into 12 slices
  • 75.08 gm olive oil
  • 800g sebago potatoes, peeled, chopped
  • 600g butternut pumpkin, peeled, cut into 5cm pieces
  • 6 pickling onions, peeled
  • 382.50 gm beef stock
  • 125.00 gm white wine
  • 62.50 ml plain flour
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan-forced. 2. Use a small sharp knife to cut twelve 2cm x 3cm-deep slits all over the lamb. 3. Set aside 1 1/2 tablespoons of rosemary leaves. 4. Insert garlic slices and the remaining rosemary leaves into the slits. 5. Place the lamb in a large roasting pan, drizzle with 2 tablespoons of oil, and season with pepper. 6. Roast for 20 minutes.
  • Take the tray out of the oven. Place the potatoes, pumpkin, and onions around the lamb. Drizzle with the rest of the oil. Sprinkle with the saved rosemary leaves. Roast for 1 hour for medium or until the lamb reaches your desired level of doneness.
  • Place the lamb on a plate, cover with foil, and let it rest for 15 minutes. In the meantime, continue roasting the vegetables for an additional 10 minutes until they are golden and crisp. Transfer the vegetables to a plate and cover with foil to keep warm.
  • In a medium jug, mix the stock and wine. Remove most of the fat from the roasting pan, leaving 1 tablespoon. Place the pan over high heat and add flour. Stir constantly for 1 to 2 minutes until it bubbles. Pour in the lamb juices and gradually add the stock mixture while stirring. Cook for 8 to 10 minutes until the gravy thickens, scraping the pan as needed.
  • Slice the succulent lamb against the grain and plate with perfectly roasted vegetables and rich gravy.

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