Image: Iain Bagwell via myrecipes








1.8kg lamb leg
4 tablespoons coconut oil
500g carrots, halved length ways and roughly chopped if large
500g parsnips, peeled and halved length ways
500g pumpkin, de-seed, peeled and cut into 5-6cm pieces
3 red onions, quartered
3 sprigs thyme
6 sprigs rosemary
Sea Salt
3-4 cloves garlic
500g green beans, steamed, to serve


STEP 1. Preheat oven to 220°C or 200°C fan-force.
Use a small sharp knife to make 16 1cm-deep slits in the lamb.
Use your fingers to press a slice of garlic and a sprig of rosemary into each slit.
Place the lamb in a large oven proof roasting pan, and brush all over with oil.
Season with salt and sprinkling of mixed herbs (from allowed list).
Roast for 15mins.
STEP 2. Place the vegetables in a large bowl with coconut oil, thyme and salt. Toss well to combine.
STEP 3. Reduce oven temperature to 180°C or 160°C fan-force and remove the lamb from the oven and arrange the vegetables around the lamb.
Place pumpkin on a separate oven tray if there is not enough space.
Overcrowding vegetables and meat will create too much steam and prevent browning.
Roast for 1 hour (this will give you a medium-rare cooked leg of lamb; roast lamb a further 30 minutes for well done).
STEP 4. Serve the lamb with the roast vegetables and steamed green beans.


A classic roast is perfect to cook extra meat and veg and have for the next night… or two!