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Lamb Roast with potatoes, pumpkins and carrots

Lamb Roast

This wonderful family favorite Lamb Roast with potatoes, pumpkins and carrots is an all round pleaser, feel free to add your own greens to it. Variants include steamed peas or green beans but in my opinion nothing suits a Lamb roast more than the lovely earthy flavours of root vegetables.

Please note it takes an estimated 30 minutes per 500g of roasting to cook i.e. 1.5kg Leg of lamb = 1.5hrs roasting time.

INGREDIENTS

  • 1 leg of lamb 
  • 3 garlic cloves, sliced
  • 2 tablespoons fresh rosemary leaves
  • 1kg potatos, cut to your liking
  • 1/2 kg Butternut pumpkin,
  • 2 large carrots
  • Olive oil
  • Salt and pepper, to season

DIRECTIONS

  1. Preheat oven to 200°C. stab slits into the lamb. Press a slither of garlic and rosemary into the slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle olive oil over the top and Season with salt and pepper. Roast in oven For 15 minutes at 200°C and then reduce heat to 180°C.
Preparation

ONTO THE VEGGIES

  1. While Lamb is cooking cut potatoes so they’re uniformly sized. Boil in lightly salted. enough water to cover the potatoes well for 5-7 minutes.
  2. Place potatoes in a lightly greased tray and add salt and pepper to taste. The potatoes will take around 40 minutes to cook, add them to the oven 50 minutes prior to lamb being ready to ensure enough cooking time.
  3. Cut pumpkin and carrots to desired size, place into a lightly oiled baking tray or into the same tray as the potatoes and add to oven as mentioned above as pumpkins and carrots will take an estimated 40 minutes to roast.

GRAVY

  1. Pour left over pan juices into a measuring cup or bowl. Let settle for a few minutes as fat will rise to the top. Use a cooking syringe to separate fat from pan juices by suctioning juice from below fat line.
  2. Add three (3) tablespoons of plain flour to a small saucepan and two (2) table spoons of pan juices. Stir to create paste. Over low heat on the stove slowly add the left over pan juices (not the fat) and stir to desired consistency. You can add beef stock to create more or for more flavour.
Roast Lamb and Veggies

NUTRITIONAL INFORMATION

– estimate only, per serve

  • CALORIES 1180
  • PROTEIN 87g
  • FAT TOTAL 41.2g
  • SODIUM 710mg
  • CARBOHYDRATES 82g

I hope you enjoyed our family favourite Lamb Roast with potatoes, pumpkins and carrots. Let us know in the comments section how yours turned out.

Don’t forget to check out our other awesome recipes by clicking the link below.

Meals

As a caring and hands on dad, Simon devotes himself to his family, career and health.

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