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Easy carve lamb roast with roasted vegetables

Easy carve lamb roast with roasted vegetables

Serves

4

Prep Time

10

Cook Time

75

Ingredients

1.5 kg easy carve leg of lamb

1.5 kg easy carve leg of lamb

1 tbsp oil

2 lemons, cut into large wedges

2 red capsicums, cut into large chunks

2 red onions, quartered

3 zucchini, cut into large chunks

6 yellow squash, halved

Method

  • Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary
  • Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables
  • Remove lamb, cover it loosely and rest it for 15 minutes. Serve with lemon and vegetables

Tips

  • Suggested roasting times per 500g for lamb: loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min
  • Judge your roast's degree of doneness by using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC
  • You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm
  • Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redisliibute, giving a moister and tender result
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