Ingredients
2 sprigs rosemary
1kg leg of lamb
2 cloves garlic
peeled and quartered
1 tbsp Olive oil
plus more for vegetables
Sea salt and freshly ground black pepper
to taste
500g pumpkin
sliced and deseeded
4 potatoes
peeled and halved
2 parsnips
peeled and halved
1 cup red wine
for gravy
1 cup beef stock
for gravy
Allergy Advice
Contains Gluten
Equipment
- 1 baking dish
- 1 sharp knife
- 1 aluminum foil
- 1 hotplate or gas ring
Instructions
- Preheat oven to 200°C.
- Place one sprig of rosemary on the base of a baking dish and tie the other sprig on the top of the lamb.
- Use a sharp knife to stab eight holes in the meat and insert the pieces of garlic.
- Rub lamb with 1 tablespoon of olive oil, then season with salt and pepper.
- Arrange vegetables around lamb, brush with olive oil, and bake for 40 minutes. The meat will still be a bit pink in the middle (based on 20 minutes per 500g).
- Remove meat from the oven, wrap it in foil, and let it rest for about 10 minutes.
- Check the vegetables for doneness; potatoes might need longer. Remove cooked vegetables to a warm plate and wrap in foil to keep warm.
- When all vegetables are cooked, remove them to a serving plate.
- To make the gravy, pour excess fat from the baking dish, leaving about 1 tablespoon.
- Heat the dish over a hotplate or gas ring until the fat is bubbling, then pour in the wine, stirring vigorously to get all the good bits off the pan.
- When the wine has reduced to about 2 tablespoons, add the stock and heat through.
- Carve the lamb and pour any resting juices into the gravy.
- Serve the meat and vegetables on large platters or individual plates with the gravy and a green vegetable or salad.
Notes
Tip
Leave the skin on the pumpkin; it's much easier to remove after baking.
Tip
You should have plenty of meat leftover for sandwiches or reheats!
Storage
Store leftover meat in an airtight container in the refrigerator for sandwiches or to reheat.
