You can’t go wrong with a traditional Sunday roast. Served with steamed greens and roast veggies, this tasty lamb recipe is sure to be a hit at any dining table.
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
1.8kg Coles Graze Lamb Whole Leg Easy Carve Roast
5 garlic cloves, halved
1/4 cup (60ml) olive oil
8 Carisma potatoes, halved
2 large carrots, peeled, chopped
700g Kent pumpkin, seeded, cut into wedges
200ml pkt Coles Caramelised Onion Gravy
Rosemary sprigs, to serve
Steamed baby broccoli, to serve
Steamed green beans, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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 180°C. Place the lamb on a clean work surface. Use a small sharp knife to make ten 2cm-deep cuts all over the surface of the lamb. Insert garlic into the cuts. Place the lamb in a roasting pan and drizzle with half the oil. Season. Roast for 45 mins.
Step 2
Combine the potato, carrot and pumpkin in a large bowl. Drizzle with the remaining oil and toss to coat. Season. Arrange vegetables around the lamb in the pan and roast for 1 hour or until the lamb is cooked to your liking and the vegetables are tender. Cover with foil and set aside for 10 mins to rest.
Step 3
Meanwhile, prepare the gravy following packet directions.
Step 4
Slice the lamb and sprinkle with rosemary. Serve with vegetables, baby broccoli, green beans and gravy.
