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


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  1. preheat oven to 200°c/180°c fan forced.
  2. 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.
  3. 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.
  4. 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.
  5. serve lamb with potatoes, pumpkin, onions, carrots and gravy.
  6. 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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