There are some meals that are always well received, and roast lamb is definitely one of them.
Roasts are great when you are entertaining or have a million other things to do besides cook dinner. You can just throw everything in the oven and then just tend to it as needed.
There’s no pot-watching or vigorous stirring required – which means you are free to do other things.
It’s a great idea to throw your veggies in at the same time as the lamb. You could roast up some sweet potato, zucchini, carrots, pumpkin or onions to serve with the lamb. Then steam some peas or beans to serve on the side.


  • 1.5kg leg of lamb
  • 1 bunch of rosemary
  • 2 tbsp olive oil
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  • Heat the oven to 200C.
  • Lay the rosemary sprigs over the base of a large roasting tin.
  • Place the lamb on top of the rosemary and rub with the olive oil.
  • Season to taste and place in the oven.
  • After 30 minutes, remove from the oven and baste the lamb in the pan juices.
  • Return to the oven for a further 40 minutes, or until the lamb is cooked to your liking (check by cutting a small incision in the centre to see how pink it is).
  • Remove from the oven and cover with foil.
  • Allow the lamb to rest for 10 minutes before carving.

Serves: 6. Calories per serve: 350 (based on 150g of lean lamb per serve).
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