If you’re looking to impress, this is the recipe for you. Served with anchovy and sage butter, this roast lamb dish makes a mouth-watering main.
Serves88
Cook time2 hr 40 mins2 hour 40 minutes
Prep time15 mins15 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
40g butter, softened
5 anchovy fillets, finely chopped
1 tbs finely chopped sage
3 garlic cloves, crushed
2.5kg Coles Australian Lamb Whole Leg Roast
2 red onions, cut into wedges
1kg Carisma potatoes, chopped
1kg Kent pumpkin, seeded, chopped into large pieces
2 swedes, peeled, cut into wedges
2 tbs extra virgin olive oil
Fried sage leaves, to serve
Sourdough rolls, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200˚C. Line a roasting pan with baking paper. Combine the butter, anchovy, sage and garlic in a small bowl. Use a small sharp knife to cut twelve 1cm-deep slits in the surface of the lamb. Push some of the butter mixture into the slits. Spread the remaining butter mixture over the lamb. Place lamb in the prepared pan and cover with foil. Roast for 1 1/2 hours.
Step 2
Meanwhile, combine the onion, potato, pumpkin and swede in a large bowl. Add oil and toss to coat.
Step 3
Remove foil from the lamb. Arrange vegetables around the lamb in the pan. Roast for 1 hour for medium or until the lamb is cooked to your liking. Transfer the lamb to a large plate. Cover with foil and set aside for 15 mins to rest. Increase oven temperature to 220˚C. Roast vegetables for a further 10 mins or until golden.
Step 4
Serve lamb with the vegetables. Drizzle with any pan juices and sprinkle with fried sage. Serve with sourdough rolls.
