Name: Roast lamb
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Yield: 4
Ingredients: 1.5 kilogram leg of lamb on the bone; 6 cloves garlic, peeled and cut into slivers, plus 4 whole cloves; 6 sprigs fresh rosemary; salt and freshly ground black pepper; 300 millilitre white wine; 1 bunch golfball carrots (or use regular carrots), scrubbed; 1 bunch baby beetroot, peeled; 4 pieces jap or kent pumpkin; 10 small potatoes, scrubbed; olive oil; steamed brussels sprouts, to serve

Roast lamb

Get started in the afternoon and by dinnertime you'll have the most meltingly tender lamb roast ever. Leftover meat can be used for shepherd's pie. No need to peel the potatoes, carrots and pumpkin.

Serves 4

Prep

10M

Cook

1H 50M

Total

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Ingredients

1.5 kilogram leg of lamb on the bone

6 cloves garlic, peeled and cut into slivers, plus 4 whole cloves

6 sprigs fresh rosemary

salt and freshly ground black pepper

300 millilitre white wine

1 bunch golfball carrots (or use regular carrots), scrubbed

1 bunch baby beetroot, peeled

4 pieces jap or kent pumpkin

10 small potatoes, scrubbed

olive oil

steamed brussels sprouts, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Place lamb in baking tray and make lots of small slits in skin. Push garlic and rosemary spring into slits. Rub oil all over lamb and season with salt and pepper. Pour wine into baking tray. Leave at room temperature for 20 minutes, then cover with foil and place in oven.

2.Roast for 50 to 60 minutes. Toss vegetables and whole garlic cloves in a little oil. Remove foil, add potatoes and garlic to baking tray and return to oven. After 15 minutes, add carrots, beetroot and pumpkin and continue to roast for a further 45 minutes.

3.Remove from oven, cover with foil and rest for 20 to 30 minutes. Steam Brussels sprouts for about 4 minutes. Toss with butter and serve.

4.Carve lamb and serve with vegetables and pan juices.

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Ingredients

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