Prep time: 10 minutes
Cooking time: 2 – 2.5 hours + resting time
Serves: 4

Ingredients

Main

• 1.6 – 2.8kg deboned leg or shoulder of lamb

• 1 garlic head, sliced in half

• 1 brown onion, cut into discs

• 500g chat potatoes, halved

• 3 carrots, cut into diagonal half-moons

• 500g peas

From the Pantry

• 1 tbsp olive oil

• Salt and pepper

Optional Add-ons

• Mint jelly

• Mustard

Method

1. Preheat the oven to 180°C.

2. Pat dry the lamb and season with 1 tsp salt and ½ tsp pepper. Place on a lined baking tray with the garlic underneath, resting on a cooking rack. Roast for 1.5 – 2 hours depending on the size and your preferred doneness.

3. Place the potatoes, carrots, and onion on a lined baking tray. Season with salt and pepper, drizzle with 2 tsp olive oil, toss well, and roast alongside the lamb for the last hour of cooking.

4. Once cooked, remove the lamb from the oven and rest for at least 15 minutes before slicing.

5. While the lamb is resting, cook the peas in boiling water for 2 minutes. Drain and mix with the roasted potatoes and carrots.

6. Remove the net from the lamb, slice finely, and serve warm with pan juices, roasted vegetables, and condiments such as mint jelly or mustard.

Enjoy!