Honey lamb roast and vegetables

Honey lamb roast and vegetables



Prep Time


Cook Time



1.5 kg Lamb leg

2 tbsp Warm honey

Pumpkin and potatoes, peeled and cut into large chunks

Zucchinis and capsicums, cut into thick slices

1 bunch Baby carrots, trimmed

2 tbsp Oil

A few sprigs rosemary (optional)


  • Preheat the oven to 180°C. Season Lamb with ground pepper and salt. Roast for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. In the last 15 minutes of cooking time brush the Lamb with the warm honey.
  • Toss the prepared vegetables with the oil and rosemary sprigs (if using) and roast in the oven with the Lamb for 40 minutes or until golden.
  • Remove Lamb, cover loosely, and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables.
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