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.


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