This recipe has been supplied by Meat & Livestock Australia


  • 1 easy carve Lamb leg

  • 1 tbsp olive oil

  • 3 cloves garlic, crushed

  • 600g chat potatoes, peeled, halved

  • 1 tbsp olive oil, extra for potatoes

  • 2 tbsp coarsely chopped rosemary leaves

  • 300g truss cherry tomatoes

  • 2 tsp cornflour

  • 1 cup beef stock


  • 1.

    Preheat oven to 180°C. Place Lamb in a baking tray. Combine olive oil and garlic and brush over Lamb.

  • 2.

    Toss potatoes in extra oil and rosemary and place around the Lamb. Roast for 1 hour, basting Lamb occasionally with garlic oil. Add tomatoes for last 20 minutes of cooking.

  • 3.

    Cover and rest Lamb for 15 minutes before carving.

  • 4.

    Pour pan juice into small saucepan. Combine cornflour with 2 tbsp water and stir until smooth. Add to pan juices along with beef stock. Bring to the boil, reduce heat and stir until thickened. Serve alongside Lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1862kj
  • Fat Total 121g
  • Saturated Fat 50g
  • Protein 151g
  • Carbohydrate 31g
  • Sugar 3g
  • Sodium 584mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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