Roast Lamb


  • 2kg lamb leg
  • 2 1/2 garlic cloves
  • 1/2 bunch fresh rosemary
  • OR 2 tbsp dried rosemary
  • 1 lemon
  • olive oil
  • potatoes, (washed or peeled)
  • sweet potatoes (washed or peeled)
  • pumpkin
  • 4 carrots (allow for 1/2 carrot per person)
  • steamed veggies (e.g. peas, broccoli, beans)


  • Prep Ingredients: Crush the garlic cloves, zest the lemon and cut the pumpkin into chunks.
  • Preheat oven to 200ºC.
  • Chop half of the rosemary leaves and mix them up in a small bowl with the crushed garlic, lemon zest and a generous pour of olive oil.
  • Place the lamb in an oven tray and season with salt, pepper and the prepared marinade. Rub it in well.
  • Place lamb in the oven, along with the remaining sprigs of rosemary, and cook for 75-80mins if you like it still a bit pink, or 90-100mins if you like it more well done.
  • While the lamb is roasting away, prepare your veggies.
  • Cut potatoes and sweet potato into good sized chunks and place in microwave safe dish. Loosely cover them and zap them in the microwave for 5mins - trust me, this delivers the crispiest roast potatoes!
  • Drain any liquid from the potatoes and add the carrot and pumpkin to the bowl. Cover them with a generous drizzle of olive oil, crushed garlic and thyme. Stir it all around gently to coat, not worrying if the potatoes fluff up a little.
  • Place the veggies on a roasting tray and bake for 45-60mins.
  • Once the lamb is cooked, remove from the oven and let rest (covered) on a board for 15mins. While this is resting, you can steam your veggies and make your gravy either using just gravox (no judgement here!) or a mix of gravox and the cooking juices.
  • Carve meat and serve with your beautiful roast and steamed veggies.

Pressure Cooker OR Slow Cooker Version:

  1. Complete steps 1-3 as above and steps 6-8 to allow veggies 60mins cook time
  2. Heat 1-2 tbsp olive oil in the pressure or slow cooker.
  3. Place lamb into the pan and cook a couple of minutes either side until golden.
  4. Add 2 cups of beef stock to the pan:
    • Pressure cooker: Lock cooker lid and cook on high pressure for 45-60mins and then let it release naturally off the heat.
    • Slow Cooker: Let cook on low for 6-8hrs (preparing veggies in final hour)
  5. Remove from cooker carefully and let rest for 10mins before carving.
  6. Use the leftover juices to make a delicious gravy with gravox to add flavour and thicken.
  7. Serve with your roasted and steamed veggies.

FODMAP adaptable:
Swap fresh garlic for garlic infused olive oil.
Keep sweet potato to less than 1/2 cup per serve.
Use only Japanese ‘Jap’ pumpkin.
Choose low FODMAP vegetables (e.g broccoli, carrot, green beans).