Ingredients
Method
1.Preheat oven to 140°C (120°C fan forced).
2.Place lamb in large oiled baking dish. Using sharp knife, score skin at 2cm (¾-inch) intervals, rub surface with oil, then salt. Add pears, cider and stock to dish. Cover, roast 3 hours.
3.Remove dish from oven, add potatoes and drizzle lamb with honey. Roast, uncovered, further 2 hours.
4.Remove lamb from dish, cover to keep warm. Remove potatoes and pears from dish, set aside. Increase oven to 220°C (200°C fan forced).
5.Pour pan juices from baking dish into medium saucepan, reserve ¹/³ cup. Push pears through fine sieve into same pan, discard solids. Bring pear mixture to the boil, boil, uncovered, about 20 minutes or until reduced by half.
6.Meanwhile, return potatoes to baking dish with carrots and reserved pan juices, roast, uncovered, about 30 minutes or until vegetables are tender.
7.Boil, steam or microwave beans until tender, drain.
8.Serve sliced lamb with potatoes, carrots and beans, drizzle with sauce.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
BBQ prawn, peach & chilli Caesar salad
Sponsored by LeaderBrand
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door