recipe of ultimate Traditional baked lamb dinner

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Traditional baked lamb dinner. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Traditional baked lamb dinner is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Traditional baked lamb dinner is something that I’ve loved my entire life.

Table of Contents


  • 2kg leg of lamb
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 large garlic clove, crushed
  • 2 tablespoons olive oil
  • 700g chat potatoes, halved
  • 1kg butternut pumpkin, peeled, cut into wedges
  • 2 tablespoons plain flour
  • 1/2 cup dry white wine
  • 2 cups Massel chicken style liquid stock
  • Steamed green peas, to serve


  • Step 1
    Make mint sauce Combine vinegar, boiling water, sugar and mint in a jug. Set aside for 2 hours for flavours to develop.
  • Step 2
    Preheat oven to 180�C/160�C fan-forced. Place lamb in a large flameproof roasting pan. Combine rosemary, garlic and half the oil in a bowl. Spoon over lamb. Season with salt and pepper. Place lamb on top shelf of oven. Bake for 1 hour 15 minutes.
  • Step 3
    Place potato and pumpkin on a roasting tray. Drizzle with remaining oil. Season with salt and pepper. Transfer lamb to bottom shelf of oven. Place vegetables on top shelf. Bake for 45 minutes to 1 hour or until vegetables are browned and tender and lamb is cooked to your liking.
  • Step 4
    Transfer lamb to a plate. Cover loosely with foil. Cover vegetables with foil to keep warm. Drain roasting pan, reserving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add wine and juices from resting meat. Simmer for 2 minutes or until wine has reduced by half. Gradually stir in stock. Simmer for 5 minutes or until gravy has thickened. Season with salt and pepper.
  • Step 5
    Serve lamb with baked vegetables, mint sauce, gravy and peas.

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