Recipe

Roast lamb

The baked dinner is as popular today as it has been for generations, though there are a few things we do differently from our grandmothers. For starters, we cook lamb a little less, so it remains juicy and pink.

Apr 14, 2019 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

  • 2 kilogram leg of lamb
  • 3 sprigs fresh rosemary, chopped coarsely
  • 1/2 teaspoon sweet paprika
  • 1 kilogram potatoes, chopped coarsely
  • 500 gram pumpkin, chopped coarsely
  • 3 small brown onions, halved
  • 2 tablespoon olive oil
  • 2 tablespoon plain flour
  • 1 cup (250 millilitres) chicken stock
  • 1/4 cup (60 milliltres) dry red wine

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Place lamb in oiled large baking dish; using sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes.
  • 3
    Reduce oven to 180°C/160°C fan-forced; roast lamb about 45 minutes or until cooked as desired.
  • 4
    Meanwhile, place potatoes, pumpkin and onions in single layer in a large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.
  • 5
    Remove lamb and vegetables from oven; strain pan juices from lamb into medium jug. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to baking dish, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into medium heatproof jug.
  • 6
    Slice lamb; serve with roasted vegetables and gravy

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