Roast lamb with pears

Preparation time: 30 minutes

Cooking time: 1 hour 20 minutes cooking and 10 minutes to rest

Serves: 6

Storage: Covered in the fridge or freezer


  • 1 leg of lamb (approx. 1kg) 
  • 2 teaspoons minced garlic, or 2 cloves, crushed 
  • 1 tablespoon olive oil 
  • 3 tablespoons fresh rosemary, or 1 ½ tablespoons dried 
  • 3 pears, peeled, cored and halved 
  • 1 large potato, cut into chunks 
  • 1 medium sweet potato, peeled and cut into chunks 
  • 1/2 butternut pumpkin, peeled and cut into chunks 
  • 2 medium carrots, peeled and cut into chunks 
  • 1 large broccoli floret


  1. Preheat oven to 180°C(160°C fan-forced) 
  2. Trim fat off the lamb 
  3. Mix garlic, oil and rosemary together in a bowl 
  4. Rub the oil mix over the lamb and reserve the remaining mixture 
  5. Place lamb on a rack in a baking dish and cook for 15 to 20 minutes 
  6. Meanwhile, line a separate baking pan with foil and spray or drizzle with oil 
  7. Place the vegetables and pears into the baking pan and spray or drizzle with more oil to coat 
  8. Remove lamb from the oven, brush with the oil, garlic, rosemary mixture and bake for a further 40(rare) to 70 minutes (medium to well-done) 
  9. Place the vegetables into the oven, above the lamb and bake for an hour 
  10. Remove the lamb from the oven 
  11. Check that it is cooked to your liking by inserting a skewer into the centre, remove it, then press the flat of the skewer against the meat, the pinker the juice, the rarer the meat – if the juice is red, the lamb is not cooked 
  12. Wrap the lamb in foil and let it rest for 10 minutes, before carving 
  13. Cook the broccoli in the microwave or steamer for around 3 minutes

Note: The sweeter vegetables such as pumpkin, sweet potato and pears will cook and brown faster than the potatoes. These may be removed early and covered with foil to keep warm.

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