Roast lamb with rosemary and garlic
Roast lamb with rosemary and garlic, from above
Non vegAustralia and New Zealand

Roast lamb with rosemary and garlic

Leg of lamb studded with garlic and rosemary, roast vegetables beneath. Sunday lunch, Down Under.

150 minTime
35 gProtein each
mildSpice
The Sunday lamb roast2 chapters · 1 min read

Make it your way

Grandma's wayGarlic and rosemary leg of lamb with roast vegetables.
The original
633kcalsame
35 gproteinsame
4 gfibresame
150minutessame

Roast lamb.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Lamb (lamb or tender mutton)1 leg, about 2 kg on the bone
Garlic8 cloves, slivered
Rosemary4 sprigs
Olive oil2 tbsp
Salt2½ tsp
Black pepper1 tsp
Lemon juice1½ tbsp
Potato1 kg, in chunks
Carrot4, in chunks
Pumpkin400 g, in wedges

Method

4 steps
  1. 1Make small cuts all over the lamb and push in garlic slivers and rosemary sprigs. Rub with oil, lemon, salt and pepper.
  2. 2Toss vegetables with oil and salt in a roasting tin; set lamb on top.
  3. 3Roast at 200 C for 20 minutes, then 180 C for 1 to 1 1/4 hours for medium.
  4. 4Rest 15 minutes under foil, then carve.
Serve it like this

Carve at the table onto a warm platter surrounded by roast vegetables. Mint sauce and gravy alongside.

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Make it a meal

What goes with Roast lamb with rosemary and garlic: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Roast turkey with gravy240 min
On the side Roast potatoes70 min
On the side Avial35 min
To drink Masala chai10 min
Something sweet Pavlova120 min
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