adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rosemary & garlic roast lamb
Rosemary & garlic roast lamb
0 Likes
Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Easter feast: Roast lamb with butternut pumpkin and green beans.
Ingredients:
  • 1.8kg leg or shoulder of lamb
  • 2 garlic cloves, thinly sliced
  • 16 (about 2cm each) sprigs fresh rosemary
  • Olive oil, to brush
  • Salt flakes and freshly ground black pepper, to season
  • 6 (about 180g each) sebago (brushed) potatoes, peeled, washed, dried, quartered
  • 45.50 gm olive oil
  • 1kg butternut pumpkin, unpeeled, cut into 4-5cm pieces, deseeded
  • 20.00 ml plain flour
  • 375ml (1 1/2 cups) beef stock
  • 500g green beans, steamed, to serve
Instructions:
  • Preheat the oven to 220°C (200°C fan-forced). Make 16 1cm-deep slits in the lamb using a small sharp knife. Stuff each slit with a slice of garlic and a sprig of rosemary. Place the lamb in a large ovenproof roasting pan, brush with oil, and season generously with pepper. In a large bowl, combine the potatoes, 1 1/2 tablespoons oil, salt, and pepper. Mix well and arrange the potatoes around the lamb in the pan. Roast everything for 15 minutes.
  • In a separate bowl, mix the pumpkin with the remaining oil, salt, and pepper until well combined. Then, reduce the oven temperature to 180°C or 160°C for fan-forced ovens.
  • Take the lamb out of the oven and place the pumpkin around it, using a separate oven tray if needed to avoid overcrowding. Roast for 1 hour for medium-rare doneness. For well-done, roast the lamb for an additional 30 minutes. Rest the lamb covered with foil. Increase the oven temperature to 230°C (210°C fan-forced). Transfer the vegetables to a roasting pan lined with non-stick paper and roast further while preparing the gravy.
  • Heat the roasting pan over medium heat. Add flour and cook for 1 minute, using a flat-bottomed wooden spoon to scrape off any cooked bits. Gradually stir in stock until well combined. Increase the heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-high and boil, uncovered, for 4-5 minutes until the sauce thickens and reduces by half.
  • Present the lamb alongside the roasted vegetables, flavorful gravy, and fresh steamed green beans.

Similar Recipes