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  • Serves 6
  • 110 minutes
  • Difficulty Medium
  • 11 Ingredients

49 Comments

Everyone loves a great Roast Lamb recipe! And this recipe (at only 11 Smartpoints values per serve) is a winner.


Ingredients (serves 6)

  • 1 tbs finely chopped fresh rosemary
  • 1 tbs finely chopped fresh thyme leaves
  • 2 garlic cloves, crushed
  • 1 tbs olive oil
  • 1.5kg easy-carve lamb leg, fat trimmed
  • 1 large red capsicum, cut into 3cm pieces
  • 1 eggplant, cut into 3cm pieces
  • 2 zucchini, cut into 2cm-thick slices
  • 2 red onions, cut into wedges
  • 6 (750g) small potatoes, scrubbed
  • 200g grape or cherry tomatoes

Method

  1. Preheat oven to 180°C or 160°C fan-forced. Combine rosemary, thyme, garlic and oil in a small bowl. Untie lamb and rub half the rosemary mixture onto inside of lamb. Re-tie lamb with unwaxed white kitchen string and rub remaining rosemary mixture over outside of lamb. Place capsicum, eggplant, zucchini and onion in a large baking dish. Top with lamb. Bake for 20 minutes.
  2. Meanwhile, cut potatoes in half, then cut slits, 5mm apart, across the top of each potato (don’t cut all the way through). Lightly spray a large baking dish with oil. Place potatoes, flat-side down, in prepared dish. Lightly spray with oil and season with salt and pepper.
  3. Bake potatoes in oven with lamb for a further 40 minutes. Add tomatoes to vegetables under lamb and stir to combine. Bake for 20 minutes or until lamb is cooked and vegetables are tender. Cover lamb and vegetables loosely with foil and set aside to rest for 20 minutes before slicing lamb thickly. Serve with vegetables and potatoes.

Notes

Serve with 0 SmartPoints value mixed salad leaves, drizzled with lemon juice.

  • Ooo the perfect winter meal! Just wish lamb was cheaper

    Reply

  • This sounds perfect for a roast. Can’t wait to try it but I’ll add carrots and leave out the capsicum.

    Reply

  • I would throw in there sweet potatoes as well and carrots. Carrots are always very affordable at the supermarket.

    Reply

  • Yummmmm. My favourite kind of roast. We had this last Sunday. We’ve reverted to our childhood and love to have a roast most Sundays. With mint sauce. Yummm.

    Reply

  • Nothing better than a beautiful piece of roast lamb.

    Reply

  • Oh what a Sunday lunch stunner.

    Reply

  • Hello this is my favourite meal to eat for friends and family! Thanks!

    Reply

  • Yummy. Full of goodness. Thanks for sharing

    Reply

  • This just makes my mouth water. A different variation on our roast lamb and veg, but one that I love and can’t wait to try — when the temp drops from 40 degrees!!

    Reply

  • Half of our family eats vegetarian and those who eat meat prefer beef, turkey and chicken above lamb. My husband is from Northern Ireland, think he had too much lamb for dinner ! Still I could try this once.

    Reply

  • Delicious – will be doing this for sure in winter.

    Reply

  • Oh, this looks so delicious – must try it next weekend.

    Reply

  • I love a tasty low fat meal, that looks great!

    Reply

  • Great recipe – and so simple.

    Reply

  • Yum! Who doesnt love a great lamb roast?! We had a leg cooked on a spot fir Australia Day yesterday

    Reply

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