Roasted Lamb With Carrots & Potatoes

Roasted Lamb With Carrots & Potatoes


500g McCain Baby Carrots

1 kg McCain Roasted Potatoes

2,8 kg 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

30ml (2 tablespoons) cornflour




Prep Time: 10 - 15min
Total Time: 4 hours

  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.
  7. Pour through a sieve and serve with the leg of lamb. Carve the meat and serve with the carrots and potatoes and gravy.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Baby Carrots #Roasted Potato #lamb

Variations, Hints and Tips

This Festive Menu 1 is an ideal Festive Family Meal consisting of 4 dishes:


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