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Roasted Lamb with Carrots & Potatoes
Roasted Lamb with Carrots & Potatoes

Ingredients

2,8kg leg of lamb with bone

salt and freshly ground black pepper

60 ml (¼ cup) prepared mustard

5 cloves garlic, cracked

3 sprigs of rosemary

olive oil

500g McCain Baby Carrots

1kg McCain Roasted Potatoes

30ml (2 Tablespoons) cornflour

Servings

6

Directions

1 Preheat the oven to 160 °C. Using a sharp knife, make a few slits in the top of the meat.

2 Put the meat in a roasting pan. Season with salt and pepper and spread mustard over the whole leg. Press the garlic cloves into the slits. Chop the rosemary finely and sprinkle over the meat.

3 Baste the leg with olive oil and transfer to the oven.

4 Baste the meat from time to time with the pan juices that forms while it’s cooking.

5 Put the carrots and potatoes in the oven with the leg an hour before cooking time ends and baste with the pan juices. Cook until crisp.

6 Remove the meat from the oven, place meat with potatoes and carrots on a serving platter. Reserve the pan juices. Place the pan juice in a small pot, add some boiling water if needed, whisk in the corn flour and bring to a simmer until it thickens. Pour through a sieve and serve with the leg of lamb.. Carve the meat and serve with the carrots and potatoes and gravy.