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Roast lamb with roasted tomatoes and asparagus



Prep Time


Cook Time



1½ kgeasy carve leg of lamb
1 punnetcherry tomatoes
1red onion, peeled and cut into wedges
2bunches asparagus, trimmed
2 tbspolive oil
4sprigs rosemary


1Preheat the oven to 180°C. Place 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.
2Place lamb in 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.
3Remove lamb, cover loosely and allow to rest for 15 minutes before carving. Serve lamb with roasted vegetables.


You can judge the degree of your roast's doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
Resting a roast for about 10 to 20 minutes before carving gives the juices in the meat a chance to redistribute, giving a moister and tender result.

Recipe suggessions based on what you have in your fridge.

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