Aussie Sunday Roast Lamb with Pumpkin
Garlic and rosemary leg of lamb with crisp roast potatoes and sweet caramelised pumpkin, plus a rich gravy.
- Time2 hr 45
- LevelMedium
- Costabout £4.17 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Make small cuts all over the lamb and push in the garlic slices and a few rosemary leaves. Rub with 1 tablespoon of oil, salt and pepper.
- 2
Set the lamb in a large roasting tin and roast for 20 minutes. Lower the oven to 180°C (160°C fan) and cook for a further 1 hour 20 minutes for medium, or 1 hour 40 minutes for well done.
80 min - 3
Boil the potatoes for 6 minutes, drain and shake to roughen the edges. Toss with 1 tablespoon of oil and a little salt.
- 4
Toss the squash with the last tablespoon of oil. Put the potatoes and squash on a second tray and roast alongside the lamb for the last 55 minutes, turning once, until golden.
55 min - 5
Lift the lamb onto a board, cover loosely with foil and rest for 25 minutes.
25 min - 6
Pour off most of the fat from the roasting tin. Stir the cornflour into the juices on the hob, then slowly add the hot water. Simmer for 5 minutes, scraping the tin, until glossy. Strain.
- 7
Carve the lamb and serve with the roast potatoes, pumpkin, green beans and gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.