- Serves 4
Easy carve lamb roast with roasted vegetables
- Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.
- Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
- Remove lamb, cover it loosely and rest it for 15 minutes. Serve with vegetables.