Name: Roast lamb and vegetables
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 4
Ingredients: 8 sprigs rosemary; 8 clove garlic, unpeeled, smashed; 3 heads garlic, tops cut off; 2 1.5 kg boneless rolled lamb shoulders; 1 kilogram small carrots, cut into thirds; 1 kilogram kumara, chopped; 1 kilogram pumpkin, cut into small wedges; 5 large red capsicums, cut into quarters; 5 medium red onions, cut into large wedges; 550 gram chat (baby) potatoes, halved; olive oil cooking spray; 29 gram packet gravy mix; steamed green beans, tossed in butter and herbs, to serve

Roast lamb and vegetables

Delight your family this weekend with this classic Australian roast dinner. Rosemary and garlic infused lamb is cooked to perfection, and served with roasted pumpkin, potatoes, onions and kumara.

Skip to Recipe

Serves 4

Prep

30M

Cook

2H 10M

Total

2H 40M

Ingredients

8 sprigs rosemary

8 clove garlic, unpeeled, smashed

3 heads garlic, tops cut off

2 1.5 kg boneless rolled lamb shoulders

1 kilogram small carrots, cut into thirds

1 kilogram kumara, chopped

1 kilogram pumpkin, cut into small wedges

5 large red capsicums, cut into quarters

5 medium red onions, cut into large wedges

550 gram chat (baby) potatoes, halved

olive oil cooking spray

29 gram packet gravy mix

steamed green beans, tossed in butter and herbs, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Place 2 sprigs rosemary and 2 smashed garlic cloves in netting of each shoulder. Turn over, repeat.

2.Place lamb on a rack in a large roasting pan. Bake 20 minutes. Reduce oven to 160°C (140°C fan-forced), bake 1 hour 30 minutes. Turn over; bake 20 minutes. Cover with foil: rest for 15 minutes. Slice enough lamb for one meal; chill remaining lamb.

3.Preheat oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper. Place vegetables, except garlic, on prepared trays. Spray with oil, toss to coat. Bake 1 hour. Turn vegetables and swap trays halfway through cooking. Add garlic heads to tray.

4.Reheat sliced lamb in oven. Make gravy as packet directs. Place lamb on serving plates with potato and a third of the other vegies and garlic; chill remaining vegies and garlic. Serve with green beans and gravy.

We used lamb shoulder, boned, rolled and secured in netting. Slice enough meat for one meal then cover with foil; reheat just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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