Preheat the oven to 180°C. Place lamb in a roasting dish and season with salt and pepper. Put the vegetables and oil into a separate baking dish. Season with salt and pepper and shake to coat the vegetables in the oil.
Roast lamb for 1 hour 15 minutes. After the first 40 minutes of cooking put the vegetables into the oven.
Remove lamb, cover loosely and allow to rest for 15 minutes before carving. Serve lamb with roasted vegetables.
Tip: Resting a roast for about 10 to 20 minutes before carving gives the juices in the meat a chance to redistribute, giving a moister and tender result.
This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au.
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