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Easy carve lamb roast with roasted vegetables

Ingredients

• 1 1/2 kg easy carve leg of lamb
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon oil
• 2 Lemons sliced or wedged
• Vegetables of your choice. e.g. red capsicums, red onions, zucchini, squash. Cut into chunks.

Method:

1. Preheat oven to 180\'C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary
2. Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
3. Remove lamb, cover it loosely and rest it for 15 minutes. Serve with vegetables.