serves
4
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 4 large potatoes, peeled and quartered
- ½ butternut pumpkin, cut into 3–4 cm chunks
- olive oil, for drizzling
- salt and black pepper, to taste
- 1 kg marinated butterflied leg of lamb
- 250 g green beans, trimmed
- 1 packet gravy liquid, to serve
Resting time: 15 minutes
Instructions
- Preheat the oven to 200°C.
- Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer until just tender. Drain and place on a large baking tray with the pumpkin. Drizzle with oil, season to taste and toss to coat. Place the lamb in a separate roasting dish. Roast both the veggies and the lamb for 30-40 minutes or until the lamb is cooked to your liking and the veggies are golden and tender. Remove the lamb from the oven and cover loosely with a piece of foil to rest for 15 minutes. Turn the oven off and leave the veggies to keep warm while the lamb rests.
- Just before carving the lamb, placed the beans in a microwave-safe bowl, add a dash of water and cover with a piece of damp paper towel. Cook on high for 3 minutes or until tender.
- Place the gravy in a saucepan and stir over low heat until hot. Carve the lamb and serve with the veggies and gravy.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
