This easy-to-follow recipe is a great choice for an impromptu dinner party.


  • 1½ kg easy carve leg of lamb

  • 2 tbsp olive oil

  • Salt and pepper

  • 1 punnet cherry tomatoes

  • 1 red onion, peeled and cut into wedges

  • 2 bunches asparagus, trimmed

  • 4 sprigs rosemary


  • 1.

    Preheat the oven to 180°C. Place the lamb in a roasting dish, brush lightly with oil and season with salt and pepper. Toss the vegetables with the oil and rosemary sprigs and set aside.

  • 2.

    Place the lamb in the oven. Roast for 1 hour for rare, 1 hour 15 minutes for medium, or 1 hour 30 minutes for well done. After the first 40 minutes of cooking time, add the vegetables around the lamb in the roasting dish and continue to cook.

  • 3.

    Remove the lamb, cover loosely and allow to rest for 15 minutes before carving. Serve the lamb with roasted vegetables.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 627kj
  • Fat Total 43g
  • Saturated Fat 16g
  • Protein 49g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 956mg

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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