Easy Sunday Roast Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1.5 kg deboned lamb leg
  • salt & freshly ground black pepper
  • 3 cloves garlic, peeled
  • 2 sprigs fresh rosemary, chopped
  • 1 lemon, thickly sliced
  • olive oil
  • 4-6 large potatoes, peeled and cut in quarters
  • 2 red onion, peeled and quartered
  • 200 g rainbow baby carrots
  • 1 medium butternut, peeled and chopped
  1. Place the lamb in a roasting dish.
  2. Glug a little olive oil over the lamb and season with salt and pepper.
  3. Crush two of the garlic cloves and rub over the lamb.
  4. Squeeze a few of the lemon pieces over the lamb and place two or three slices on top.
  5. Sprinkle the rosemary over the lamb.
  6. In a second roasting pan, place the potatoes, red onion, carrots and butternut.
  7. Add some rosemary sprigs, the remaining whole garlic clove and season with salt and pepper and drizzle over a good lug of olive oil.
  8. Roast the lamb for about 1 hour (for medium, longer if you prefer it well done) in an oven preheated to 180˚C.
  9. Roast the vegetables for the same time, in the same oven, tossing regularly.
  10. Remove the lamb from the oven and allow to stand for 10 minutes before carving.
  11. Carve and serve with the roasted vegetbles.
Tip: If your oven roasting tray is large enough, roast the meat and vegetables in the same tray. The vegetables will absorb all the glorious meat juices.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/easy-sunday-roast-lamb/