- 0:20 Prep
- 1:20 Cook
- 6 Servings
- Capable cooks
Bring the family together for a succulent roast lamb with all the trimmings.
Ingredients
- 2kg leg of lamb
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons olive oil
- 1.2kg kent pumpkin, seeded, thickly sliced
- 165g packet liquid roast meat with red wine and garlic gravy
- 1 1/3 cups frozen peas
- Mint sauce, to serve
Method
- Step 1Preheat oven to 220C/200C fan-forced. Using a sharp knife, make long deep cuts in lamb. Combine 3 teaspoons rosemary and 1 tablespoon oil together. Rub all over lamb. Season with salt and pepper. Place in a flameproof roasting pan. Place pumpkin, in a single layer, on a large baking tray. Drizzle with remaining oil. Season with salt and pepper.
- Step 2Roast lamb for 20 minutes. Reduce heat to 180C/160C fan-forced. Cook for 1 hour for medium, or until browned and cooked to your liking. Add pumpkin to oven 35 minutes before the end of cooking. Roast, turning pumpkin halfway through cooking, until browned and tender. Transfer lamb to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
- Step 3Heat roasting pan over medium heat. Add gravy and remaining rosemary to pan. Cook, stirring, until heated through.
- Step 4Cook peas in a saucepan of boiling water for 2 to 3 minutes or until tender. Drain. Serve lamb and pumpkin with gravy, peas and mint sauce.
Nutrition
2329 kj
Energy
33.8g
Fat Total
12.4g
Saturated Fat
3g
Fibre
46.2g
Protein
315mg
Cholesterol
19.4g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
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