Rosemary Garlic Roast Lamb

Celebrate Easter with this traditional roast lamb served with butternut pumpkin and steamed green beans.

The ingredient of Rosemary Garlic Roast Lamb

• 1 8kg leg or shoulder of lamb
• 2 garlic cloves thinly sliced
• 16 about 2cm each sprigs fresh rosemary
• olive oil to brush
• salt flakes and freshly ground black pepper to season
• 6 about 180g each sebago brushed potatoes peeled washed dried quartered
• 2 1 2 tablespoons olive oil
• 1kg butternut pumpkin unpeeled cut into 4 5cm pieces deseeded
• 1 tablespoon plain flour
• 375ml 1 1 2 cups massel beef stock
• 500g green beans steamed to serve

The Instruction of rosemary garlic roast lamb

• preheat oven to 220u00b0c or 200u00b0c fan force use a small sharp knife to make 16 1cm deep slits in the lamb use your fingers to press a slice of garlic and a sprig of rosemary into each slit place the lamb in a large ovenproof and flameproof roasting pan and brush all over with oil season well with pepper place the potatoes 1 1 2 tablespoons oil salt and pepper in a large bowl toss well to combine arrange potatoes around lamb roast the lamb for 15 minutes
• meanwhile place the pumpkin remaining oil salt and pepper in a separate bowl and toss to combine reduce oven temperature to 180u00b0c or 160u00b0c fan forced
• remove the lamb from the oven and arrange the pumpkin around the lamb place pumpkin on a separate oven tray if there is not enough space overcrowding vegetables and meat will create too much steam and prevent beautiful browning roast for 1 hour this will give you a medium rare cooked leg of lamb roast lamb a further 30 minutes for well done carefully transfer the lamb to a carving plate or shallow tray cover loosely with foil and set aside to rest increase oven temperature to 230u00b0c or 210u00b0c fan force transfer the vegetables to a large roasting pan lined with non stick baking paper return the vegetables to the oven to continue roasting while making the gravy
• place the roasting pan over medium heat add the flour and cook for 1 minute using a flat bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it gradually stir in the stock until well combined increase heat to high and bring to the boil stirring occasionally reduce heat to medium high and boil uncovered stirring occasionally for 4 5 minutes or until the sauce thickens and reduces by about half
• serve the lamb with the roast vegetables gravy and steamed green beans

Nutritions of Rosemary Garlic Roast Lamb

calories: 646 017 calories
calories: 26 grams fat
calories: 8 grams saturated fat
calories: 38 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 60 grams protein
calories: 168 milligrams cholesterol
calories: 391 89 milligrams sodium
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calories: nutritioninformation