Ingredients
| 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 trimmed |
| 2 | large zucchini, cut into thick slices |
| 2 | large red capsicums, cut into large chunks |
| 2 tbsp | oil |
| a few sprigs of rosemary (optional) |
Method
| 1 | Preheat the oven to 180°C. Place lamb in a roasting dish and season with ground pepper and salt. |
| 2 | 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. |
| 3 | Toss 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. |
| 4 | Remove lamb, cover loosely and allow it to rest for 15 minutes before carving. Serve with the roasted vegetables. |
