- PrepPreparation time15 minutes
- CookCooking time1 hour 15 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 32gSodium: 207mg
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Print- 250g lamb leg, with bone (trimmed fat)
- 2 potatoes, cubed
- 1 carrot, chopped
- 1 cup pumpkin, cubed
- 1 small red onion, cut in fours
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
- Preheat oven to 180°C.
- Rub lamb with salt, pepper, rosemary and thyme, and a bit of olive oil.
- Roast lamb and veggies in a tray for about 60 minutes.
- Toss veggies with olive oil, herbs, salt, and pepper and add to oven about halfway through cooking. Turn the veggies after another 15 minutes.
- Rest lamb for 10 minutes, slice, and serve with the roasted vegetables.
- Add a Greek style yoghurt sauce on the veggies for added flavour (mix Greek yoghurt, grated cucumber, garlic, lemon juice, salt, and chopped mint together).