Recipes+
Ingredients
Method
1.Preheat oven to 220°C/200°C fan-forced. Place kumara, potato and carrot in a large roasting pan. Drizzle with 2 tablespoons oil and season with salt; toss to coat. Roast 20 minutes. Add onion and garlic to pan.
2.Reduce oven to 200°C/180°C fan-forced. Combine remaining oil, sugar and vinegar in a medium jug. Place lamb on top of vegies in pan. Using a large, sharp knife, score top of lamb at 1cm intervals. Drizzle with oil mixture.
3.Roast lamb, basting with pan juices and turning vegies occasionally, 1 hour 15 minutes for medium-rare or until cooked to your liking. Transfer lamb to a large plate. Cover with foil; rest 10 minutes. Add peas to pan; roast 5 minutes or until vegies are tender.
4.Combine zest and herbs in a small bowl; sprinkle over lamb. Serve sliced, with vegies and gravy.
As a guide, roast a leg of lamb (bone in) 25-30 minutes per 500 grams for medium. To make gravy, place 4 tablespoons gravy powder in a heatproof jug; stir in 2 caps boiling water until sauce thickens.
Note
