Roast lamb with vegetables and gravy
Ingredients
1.8kg leg of lamb, trimmed of all visible fat
2 large cloves garlic, thinly sliced
Fresh rosemary sprigs
Olive oil cooking spray
3 parsnips, cut into chunks
3 large carrots, cut into chunks
500g chat potatoes, unpeeled, halved
750g butternut pumpkin, deseeded, cut into thin wedges
500g brussels sprouts, trimmed, halved
20g packet Weight Watchers Brown Onion Gravy
500g broccoli, cut into small florets, steamed, to serve
Method
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Preheat oven to 220°C (fan-forced). Line a large roasting pan and an oven tray with baking paper. Use a small sharp knife to cut 10 x 3cm-long, 1-2cm deep slits into lamb. Push garlic slices and a rosemary sprig into each slit. Add lamb to prepared roasting pan. Spray with cooking spray and roast for 15 minutes.
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Meanwhile, put parsnip, carrot and potato in a large bowl. Spray with cooking spray and toss to coat. Spread pumpkin over prepared oven tray and spray with cooking spray.
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Remove lamb from oven. Reduce oven to 180°C (fan-forced). Arrange parsnip, carrot and potato around lamb. Roast lamb and pumpkin for 30 minutes. Spray brussels sprouts with cooking spray and add to pan with lamb. Cook for a further 20-30 minutes or until vegetables are tender and juices run pink when a skewer is inserted into lamb.
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Transfer lamb to a carving tray and set aside for 10 minutes to rest. Transfer pumpkin to roasting pan with vegetables and return to oven to keep warm.
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Make up gravy, following pack instructions.
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Carve lamb and serve with roast vegetables, broccoli and gravy.
