Ingredients
- 1 easy carve leg of lamb (approximately 1 kg)
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 3 tablespoons rosemary leaves
- 3 pears, peeled, cored and halved
- 2 large potatoes, cut into chunks
- 1 sweet potato, peeled and cut into chunks
- ½ butternut pumpkin, peeled and cut into chunks
- 2 medium carrots, peeled and cut into large chunks
Method
- Preheat oven to 180 °C
- Mix garlic, oil and rosemary, rub over lamb
- Reserve remaining mixture
- Place lamb on a rack and cook for 15-20 minutes
- Remove from the oven, brush with the oil, garlic, rosemary mixture and return to oven
- Place all vegetables in a separate, heated baking dish and cook at the top of the oven, turning once
- Cooking should take 1 hour-1 hour 20 minutes (For each 500g, allow 20-25 minutes for rare; 25-30 minutes for medium, 30-35 minutes for well done)
- Lamb should be just cooked and juicy, and vegetables brown and tender
- Rest the lamb, wrapped in foil for 10 minutes, before carving
Notes
The sweeter vegetables such as pumpkin, sweet potato and pears will cook and brown faster than the potatoes. They may be removed early and covered with foil to keep warm. Resting the meat makes carving easier.
Serves 6
Preparation time 30 mins
Cooking time 1 hour 20 mins
