Garlic and Rosemary Roast Lamb

clock 20 minutes + 1 hour 5 minutes bowl Serves 6


  • 2kg leg of lamb
  • 3 Tbsp Oil
  • 2 cloves garlic, crushed
  • 3 sprigs fresh rosemary, coarsely chopped
  • ½ tsp paprika
  • 1kg potatoes, peeled and coarsely chopped
  • 500g pumpkin, peeled and coarsely chopped
  • 3 small brown onions, peeled and halved
  • 1 cup chicken stock
  • ¼ cup red wine
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Use 1 Tbsp of oil to grease the roasting dish and place the lamb on top. Using a sharp knife, score skin at 2cm intervals. Rub with garlic and sprinkle with rosemary and paprika.

  • 3. Roast lamb for 15 minutes, then reduce the oven to 180°C (160°C fan-forced). Roast for a further 45 minutes (for medium rare) or until cooked as desired.

  • 4. Meanwhile, place potatoes, pumpkin and onions in a single layer on a separate large roasting dish. Drizzle with the remaining oil and roast for the last 45 minutes of the lamb cooking time.

  • 5. Remove lamb and vegetables from the oven.

  • 6. To make the gravy, strain pan juices from the lamb into a medium jug. Cover lamb and vegetables to keep warm. Return ¼ cup of the pan juices to the roasting dish and place over a hot element. Stir in flour and heat through, continuing to stir for about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine. Stir over high heat until gravy boils and thickens. Strain gravy into a heatproof jug.

  • 7. To serve, place the lamb on a large serving platter with roasted vegetables and gravy on the side.

  • Tips:

  • - Remove the lamb from the fridge one hour before cooking for perfectly tender meat and even cooking

  • -If you have leftover wine, freeze it in ice cube trays so you can use it in recipes like this one which only call for a small amount of wine

By Food to Love

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