• 2.5 hours
  • Difficulty Easy
  • 6 Ingredients


A easy, yet tasty variation to traditional lamb roast. Slow cook for more intense flavours. A great use of seasonal autumn vegetables.


  • 1.5 kg Boned Lamb Roast
  • 6 Fresh garlic cloves, peeled
  • 4 Fresh Rosemary Sprigs
  • 3 per person Asparagus
  • 2 large Kumara Kumara, peeled, chopped to boil.
  • 1 Fresh lemon, squeezed and grated rind


  1. Preheat oven to 150 degrees.
  2. Rub 1 crushed garlic clove and rosemary onto lamb. Salt and pepper to taste. Put 4 whole cloves on a prepared baking tray, place Lamb Roast on top of garlic, laying remaining Rosemary on top of lamb, cover with foil and bake for 2 hours.
  3. Place peeled kumara in pot of boiling water, cook till tender. Blanch Asparagus in water with Kumara, 5 minutes. Remove Asparagus, set aside.
  4. In a pan heat butter, garlic glove, squeeze of lemon juice, tsp lemon rind and a dollop of honey, sauté asparagus until cooked but still firm. Remove lamb from oven, set aside to rest. Drain cooked Kumara, mash with butter, salt and pepper.
  5. Slice Lamb. Place mashed kumara on plate, followed by sliced Lamb. Lay asparagus on top of Lamb. Drizzle with liquid left in pan from Asparagus. Serve immediately. Enjoy.

  • What’s not to love?


  • Lamb is something just about everyone will eat, so good.

    • I can confirm it is a sensational lamb dish!


  • I think I’d like this for tomorrow’s dinner!


  • This lamb is absolutely so tasty looking – perfect with the mash!


  • This lamb recipe looks like a heart-warming dinner; one I would enjoy creating at home, thanks!.


  • You can’t go wrong with lamb in our house! delicious.


  • A lamb roast is our favourite meal,love your recipe and the kumara is new to try also! Thanks.


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