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Traditional baked lamb dinner

  • 2:10 Prep
  • 1:25 Cook
  • 6 Servings


  • 2kg leg of lamb
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 large garlic clove, crushed
  • 2 tablespoons olive oil
  • 700g chat potatoes, halved
  • 1kg butternut pumpkin, peeled, cut into wedges
  • 2 tablespoons plain flour
  • 1/2 cup dry white wine
  • 2 cups Massel chicken style liquid stock
  • Steamed green peas, to serve

Mint sauce

  • 1/2 cup white wine vinegar
  • 1/3 cup boiling water
  • 2 teaspoons brown sugar
  • 1 cup fresh mint leaves, finely chopped


  • 1
    Make mint sauce Combine vinegar, boiling water, sugar and mint in a jug. Set aside for 2 hours for flavours to develop.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Place lamb in a large flameproof roasting pan. Combine rosemary, garlic and half the oil in a bowl. Spoon over lamb. Season with salt and pepper. Place lamb on top shelf of oven. Bake for 1 hour 15 minutes.
  • 3
    Place potato and pumpkin on a roasting tray. Drizzle with remaining oil. Season with salt and pepper. Transfer lamb to bottom shelf of oven. Place vegetables on top shelf. Bake for 45 minutes to 1 hour or until vegetables are browned and tender and lamb is cooked to your liking.
  • 4
    Transfer lamb to a plate. Cover loosely with foil. Cover vegetables with foil to keep warm. Drain roasting pan, reserving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add wine and juices from resting meat. Simmer for 2 minutes or until wine has reduced by half. Gradually stir in stock. Simmer for 5 minutes or until gravy has thickened. Season with salt and pepper.
  • 5
    Serve lamb with baked vegetables, mint sauce, gravy and peas.

Source: taste.com.au


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