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Roast lamb with roasted tomatoes and asparagus

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1.5 kg easy carve leg of lamb
1 punnet cherry tomatoes
1 red onion, peeled and cut into wedges
2 bunches asparagus, trimmed
2 tbsp olive oil
4 sprigs rosemary


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


1 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.
2 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.