Honey roast lamb and vegetables

Honey roast lamb and vegetables



Prep Time


Cook Time



1.5 kg easy carve lamb leg

2 tbsp warm honey

400 g pumpkin, peeled and cut into large chunks

600 g potatoes, peeled and cut into large chunks

1 bunch baby carrots, washed and pimmed

2 large zucchini, cut into thick slices

2 large red capsicums, cut into large chunks

2 tbsp oil

a few sprigs of rosemary (optional)


  • Preheat the oven to 180°C. Place lamb in a roasting dish and season with ground pepper and salt
  • Roast 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
  • Toss the prepared vegetables with the oil and rosemary sprigs and place on a liay lined with baking paper. Roast in the oven with the lamb for 40 minutes or until golden
  • Remove lamb, cover loosely and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables
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