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Roast lamb with roasted tomatoes and asparagus


  • 1.5kg easy carve leg of lamb

  • 1 punnet cherry tomatoes

  • 1 red onion, peeled and cut into wedges

  • 2 bunches asparagus, trimmed

  • 4 sprigs rosemary

  • 2 tbsp oil


  • 1.

    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.

  • 2.

    Roast lamb for 1 hour 15 minutes. After the first 40 minutes of cooking put the vegetables into the oven.

  • 3.

    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

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