Lamb Leg Roast

A Sunday roast is always perfect for the cooler month of the year. The leg is a favourite cut for roasting and a whole leg is ideal for serving large numbers with plenty of lean and tender meat.

Ingredients serve 6

1.8kg leg of Lamb

1 cup vegetable oil

1 tsp sea salt

½ tsp black ground pepper

5 tsp minced garlic

5 spring rosemary

700 g peeled potatoes, cut into pieces

600g peeled sweet potatoes, cut into pieces

1 peeled red onion, cut into 8 wedges (200g)

1 peeled small turnip, cut into pieces (300g)

600 g peeled pumpkin, cut into pieces

Method

Preheat oven to 200ºC normal bake. Season the lamb leg with sea salt and black pepper. Place in a roasting tray and cook for 45 minutes. Blend the oil, salt, pepper and garlic until combined, toss the vegetable and rosemary in this mixture. Add the vegetable to the roasting pan surrounding the lamb and cook for further 60 minutes. Remove lamb roast and keep covered for 15 minutes before serving. Place vegetable in serving bowl and keep warm. Slice lamb and serve with roasted vegetable and mint jelly.

Note: To make a sauce out of the juice place the roasting tray on the stove and add 2 tsp brown sugar, stirring until dissolved. Add ½ finely chopped red onion and cook for 3 minutes. Add 6 tablespoon Gravox Traditional Box Powder Gravy and stir continuously to avoid lumps. Add 2 tablespoon chopped mint and gradually add 250 ml. warm water stirring until the sauce has thickened. Slice Lamb & serve with vegies & fresh mint gravy.