Classic AustralianMedium
Lamb Roast with Rosemary
A traditional Sunday roast featuring tender leg of lamb with aromatic rosemary and garlic. This classic Australian family meal is perfect for special occasions or weekend gatherings. The slow roasting method ensures the meat is incredibly tender and full of flavor.
15
Prep Time (min)
90
Cook Time (min)
6
Servings
Ingredients
- 1.5kg leg of lamb
- 4 cloves garlic, sliced
- 3 sprigs fresh rosemary
- 2 tbsp olive oil
- 1kg potatoes, quartered
- 4 carrots, cut into chunks
- 2 onions, quartered
- Salt and pepper
- 1 cup beef stock
Instructions
1
Preheat oven to 200°C
2
Make small incisions in lamb and insert garlic slices
3
Rub lamb with olive oil, rosemary, salt and pepper
4
Place lamb in roasting pan with vegetables
5
Roast for 20 minutes, then reduce to 180°C
6
Continue roasting for 1 hour, basting occasionally
7
Add stock to pan and roast for another 10 minutes
8
Rest lamb for 15 minutes before carving
9
Serve with roasted vegetables and gravy