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Traditional roast lamb with vegies



Prep Time


Cook Time



1 kgleg of lamb, trimmed
1 tbspolive oil
2cloves garlic, crushed
grated rind and juice 1 lemon and 1 orange
2 tbsprosemary leaves
potato and sweet potato, cut into chunks
10Brussels sprouts, shredded
1 cupfrozen peas
3sprigs mint, leaves shredded


1Marinate lamb with oil, garlic, rind, juices and rosemary. Preheat oven to 180°C.
2Drain lamb from marinade, place in roasting dish. Reserve marinade.
3Roast for 50 mins for rare, 60 mins for medium, or 70 mins for well done.
4Baste twice with marinade during cooking. Add potato and sweet potato to the roasting dish in the last 30 mins cooking time (brush lightly with oil).
5Remove lamb, cover and rest it for 15 mins. Cook sprouts in a non-stick frypan until just soft, add peas and mint, cook 1 min more. Serve lamb sliced, drizzled with pan juices and vegetables.

Recipe suggessions based on what you have in your fridge.

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