Garlic and rosemary leg of lamb

POINTS® Value: 5 Servings: 6

Preparation Time: 10 min Cooking Time: 90 min

Level of Difficulty: EasyWorks with Simply Filling

We've studded our roast lamb with rosemary and garlic to impart extra flavour. Add colour with roasted red capsicum, zucchini and carrot.

Ingredients
950 g lean boneless lamb, excess fat trimmed
4 clove garlic, sliced
1 tbs fresh rosemary, (preferably sprigs)
1 medium orange, thinly sliced
1 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
200 g fresh pumpkin, peeled, deseeded, cut into small wedges
1 whole capsicum, deseeded, cut into 3cm thick slices
2 medium onion, (Spanish), cut into wedges
2 whole zucchini, cut into chunks
300 g fresh carrot, (baby ), washed, trimmed

Instructions

Place lamb in a roasting tray.
Make random slits over top of lamb. Insert slices of garlic and rosemary sprigs into meat. Arrange orange slices over top and season well with salt and pepper. Cover, refrigerate and leave to marinate for at least 3 hours or preferably overnight.
Preheat oven to 200C. Transfer lamb to roasting tray. Remove orange slices, and spray with oil. Bake in oven for 90 minutes or until golden and juices just run slightly pink when tested with a skewer. Allow to stand for 15 minutes before carving.
Meanwhile halfway through lamb roasting time, place pumpkin, capsicum, onion, zucchini and carrots in a lined baking tray. Spray with oil and cook on rack underneath lamb for 45 minutes. Turn occassionally until golden and tender. Carve lamb and serve with vegetables.

Notes

For an extra 1 POINTS value per 100g, you can add some chopped potatoes to the roasting tray as the lamb is cooking. They will absorb the wonderful flavours from the meat.