Ratings
Prep time
20 min
Cook time
40 min
Serves
8
Nutritional information per serving
Weight
8
g
Calories
680
cal
Total Fat
16
g
Protein
46
g
INGREDIENTS
INGREDIENTS FOR
8 SERVINGS
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METHOD
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preheat oven to 200°c/180°c fan forced.
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place lamb on a rack in a baking dish. make small incisions in the top of the lamb and fill with garlic and rosemary. bake for 40 minutes for medium-rare or until cooked to your liking.
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when lamb has been cooking for 15 minutes, place vegetables in a large baking tray, lightly spray with oil and add to the oven. bake vegetables for 40 minutes or until golden and tender, turning a few times during cooking.
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when lamb is cooked, transfer to a plate and cover loosely with foil. allow to rest for 15 minutes before carving. meanwhile, combine gravy mix, mint jelly and 1 cup (250ml) hot water in a small saucepan and cook, stirring, over medium heat until gravy boils and thickens.
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serve lamb with potatoes, pumpkin, onions, carrots and gravy.
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to make damper, sift flour and baking powder into a bowl. stir in salt, parmesan and parsley. whisk together egg, pumpkin, butter or margarine and milk and add to dry ingredients. mix to form a soft dough.
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