You will need:
- 2.5kg leg of lamb
- 6 garlic cloves, quartered
- 4 sprigs rosemary, cut into small pieces
- 2 Tbsp olive oil
- Sea salt and fresh cracked pepper
- 2 red onions, quartered
- 400g pumpkin, skin on, cut into chunks
- 400g sweet potato, peeled, cut into thick slices
- 1 bunch baby carrots, peeled
Let's make it:
Step 1:
Using a knife, score 2cm interval incisions across the top of the lamb. Insert garlic and rosemary into the slots, rub the top with oil and season with salt and pepper.
Step 2:
Heat the Sunbeam DiamondForce™ Frypan to MED/MAX heat. Add lamb, rosemary side down and sear until golden brown. Turn lamb over, add onions, skin side down, reduce heat to MED setting, place lid on and cook for 60 minutes.
Step 3:
Check lamb and remove if cooked; Place lamb on a chopping board cover with aluminium foil and allow to rest. Remove onions when soft. Add other vegetables and cook for a further 25 minutes, or until cooked.
Step 4:
Return cooked vegetables and lamb to fry pan and serve at the table.
Step 5:
Serve with a side of steamed peas, broccolini, gravy and mint jelly.
