Roast Lamb with Rosemary and Baked Vegetables
Succulent roast leg of lamb studded with garlic and rosemary, roasted alongside golden potatoes, sweet pumpkin wedges, and tender onions.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Large roasting pan
- •Sharp paring knife
- •Chopping board
- •Meat thermometer
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 36 g
- fibre
- 6 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan-forced).
- 2
Make small, deep slits all over the lamb with the tip of a sharp knife.
- 3
Push the garlic slivers and rosemary firmly into each slit.
- 4
Rub half the olive oil, salt, and black pepper evenly over the lamb.
- 5
Place the lamb in a large roasting pan and roast for 30 minutes.
- 6
Toss the potatoes, pumpkin, and onions in a bowl with remaining oil and salt.
- 7
Arrange the vegetables in a single layer around the lamb in the pan.
- 8
Lower the oven temperature to 180°C (160°C fan-forced).
- 9
Bake for 60 minutes until the lamb is tender and vegetables are golden.
- 10
Transfer the lamb to a board, cover loosely with foil, and rest for 15 minutes.
Chef's tips
Resting the lamb for at least 15 minutes allows the juices to settle back into the meat before carving. Cut vegetables into similar large pieces so they cook through at the same rate as the roast.
Ingredient substitutions
- leg of lamb → bone-in lamb shoulder (cook for 2.5 hours at 160°C instead)
- butternut pumpkin → sweet potato or parsnip cut into large chunks
- fresh rosemary → fresh thyme sprigs
Storage
Store leftover carved lamb and roasted vegetables in a sealed container in the fridge for up to three days.
Reheating
Reheat slices gently in a moderate oven at 160°C covered with foil until piping hot.
Common mistakes to avoid
- •Carving straight from the oven without resting, which causes the juices to run out.
- •Overcrowding vegetables in multiple layers, making them steam rather than roast.
- •Skipping the initial high-heat blast that creates a well-browned exterior crust.
Serving suggestions
Cooked Roast Lamb with Rosemary and Baked Vegetables?
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