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Honey roast lamb and vegetables

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1.5 kg easy carve lamb leg
2 tbsp warm honey
400 g pumpkin, peeled and cut into large chunks
600 g potatoes, peeled and cut into large chunks
1 bunch baby carrots, washed and trimmed
2 large zucchini, cut into thick slices
2 large red capsicums, cut into large chunks
2 tbsp oil
a few sprigs of rosemary (optional)


1 Preheat the oven to 180°C. Place lamb in a roasting dish and season with ground pepper and salt.
2 Roast for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. In the last 15 minutes cooking time brush the lamb with the warm honey.
3 Toss the prepared vegetables with the oil and rosemary sprigs and place on a tray lined with baking paper. Roast in the oven with the lamb for 40 minutes or until golden.
4 Remove lamb, cover loosely and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables.