Keck’s Roast Lamb

READY IN: 2hrs 15mins
Recipe by Ninna

This is my daughter Kerri's recipe, it is a delicious way to cook lamb. I haven't put quantities of vegetables, use however many you think you'll need. I like to bake onions quarters with the other vegies - I keep them together with a toothpick.

Top Review by JustJanS

This was quite a nice twist on our usual garlic, rosemary lamb thanks Ninna. I used a boned leg of lamb which we cooked for 30 minutes then rested (It was perfectly pink although the photo looks a bit grey). I used dijon mustard and regular mixed herbs. I sprinkled over the first tablespoon and couldn't bring myself to add another (remember, lots would fall off a regular round leg of lamb but stayed put where I sprinkled it on the boned one). We didn't have kumera, but had the pumpkin and potatoes.

Ingredients Nutrition

Directions

  1. Rub with mustard, then lamb herbs or lamb spice.
  2. Bake 3/4 hr at 180degC (350degF).
  3. Add potatoes and spray with olive oil spray, bake 20 minutes.
  4. Add pumpkin and kumera and cook a further 30 minutes.
  5. Last 1/2 to 1 hour put temp up to 215degC (425degF).
  6. It should take about 1 3/4 - 2 hrs to cook, depending on size of leg.
  7. To Vary; jam and lamb herbs (rosemary etc) can be used instead of mustard and spice.

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