Roast lamb dinner

Roast lamb dinner


Be the first to make this!

The beloved ‘baked dinner’ is as popular today as it has been for generations. The only difference is that we cook the lamb a little less than our grandmothers did, so that it remains juicy and pink.

Lynn Cole

Serves: 6 

  • 1.8 kg leg of lamb
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • 2 cloves garlic, peeled and thinly sliced (optional)
  • 6 unwashed potatoes, peeled and quartered
  • 1 kg butternut pumpkin, chopped and seeds removed, or 1 kg kumara (sweet potatoes), peeled and cut into large chunks
  • Salt
  • 1 tablespoon plain flour
  • 1 1/2 cups beef stock (recipes on this website)
  • 400 g green beans, topped and tailed, boiled, to serve
  • 4 small carrots, peeled and thickly sliced on the diagonal, boiled, to serve

Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

  1. Preheat the oven to 220°C. Place the lamb in a large roasting pan and brush it all over with a little of the oil. Season well with pepper. If you are using the garlic, make 1-cm-deep slits with a small, sharp knife in the leg of lamb, and press a piece of garlic into each slit with your fingers. Roast the lamb in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C.
  2. Meanwhile, place the potatoes and pumpkin or kumara on a board and brush with the remaining oil. Season with salt and pepper. Arrange the potatoes around the lamb and roast the lamb and potatoes for 30 minutes. Add the pumpkin or kumara to the roasting pan and roast for a further 40 minutes (for medium-cooked lamb). Transfer the lamb to a carving plate, cover loosely with foil and set aside to rest. Transfer the vegetables to a large well-greased roasting pan. Increase the oven temperature to 230°C and return them to the oven for 10 minutes to crisp up.
  3. Meanwhile, make the gravy. Skim off all but about 2 tablespoons of the fat from the juices remaining in the roasting pan. Place the pan on the stove over medium heat. Add the flour and cook, stirring with a wooden spoon and scraping the base of the pan to loosen any crisp bits, for 1–2 minutes, or until the flour just starts to brown. Gradually stir in the stock until well combined. Increase the heat to high and bring to the boil. Reduce the heat to medium-high and boil, uncovered, for 5 minutes, or until the gravy thickens.
  4. Carve the lamb and serve with the pumpkin or kumara, potatoes, carrots, beans and gravy.

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