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Roast lamb with pears

Serves 6
Preparation time 30 mins
Cooking time 1 hour 20 mins

Ingredients

  • 1 easy carve leg of lamb (approximately 1 kg)
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 3 tablespoons rosemary leaves
  • 3 pears, peeled, cored and halved
  • 2 large potatoes, cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • ½ butternut pumpkin, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into large chunks

Method

  1. Preheat oven to 180 °C
  2. Mix garlic, oil and rosemary, rub over lamb
  3. Reserve remaining mixture
  4. Place lamb on a rack and cook for 15-20 minutes
  5. Remove from the oven, brush with the oil, garlic, rosemary mixture and return to oven
  6. Place all vegetables in a separate, heated baking dish and cook at the top of the oven, turning once
  7. Cooking should take 1 hour-1 hour 20 minutes (For each 500g, allow 20-25 minutes for rare; 25-30 minutes for medium, 30-35 minutes for well done)
  8. Lamb should be just cooked and juicy, and vegetables brown and tender
  9. Rest the lamb, wrapped in foil for 10 minutes, before carving
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