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Honey roast lamb and vegetables

Serves 6
Preparation Time 10
Cooking Time 75


1½ kgeasy carve lamb leg
2 tbspwarm honey
400 gpumpkin, peeled and cut into large chunks
600 gpotatoes, peeled and cut into large chunks
1bunch baby carrots, washed and trimmed
2large zucchini, cut into thick slices
2large red capsicums, cut into large chunks
2 tbspoil
a few sprigs of rosemary (optional)


1Preheat the oven to 180°C. Place lamb in a roasting dish and season with ground pepper and salt.
2Roast for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. In the last 15 minutes cooking time brush the lamb with the warm honey.
3Toss the prepared vegetables with the oil and rosemary sprigs and place on a tray lined with baking paper. Roast in the oven with the lamb for 40 minutes or until golden.
4Remove lamb, cover loosely and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables.

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