Lamb Roast with Rosemary & Vegetables

Lamb Roast with Rosemary & Vegetables

Lamb Roast with Rosemary & Vegetables

This rosemary lamb roast with vegetables is a timeless, no-fuss meal that delivers big flavour with simple preparation. The lamb is seasoned generously with salt and cracked black pepper, then rubbed with oil and fresh rosemary. Small holes are pierced into the meat, allowing rosemary pieces to be pushed inside so the flavour infuses throughout as it roasts.

Cooked in the oven until tender and juicy, the lamb develops a beautifully seasoned exterior while remaining moist inside. Alongside the lamb, a mix of broccoli, carrot, and cauliflower provides colour, freshness, and balance. A small portion of low-carb potatoes adds comfort without overwhelming the plate.

The potatoes are lightly oiled and seasoned, roasting until golden and crisp on the outside. The vegetables can be steamed or roasted depending on preference, making this meal flexible and easy to adapt. Ideal for weekend dinners or relaxed family meals, this dish delivers classic roast flavours while keeping carbohydrates moderate and vegetables front and centre.

Ingredients

  • ~1 kg lamb leg or lamb shoulder roast
  • 2–3 sprigs fresh rosemary, cut into small pieces
  • Olive oil, for rubbing
  • Salt, to taste
  • Cracked black pepper, to taste
  • 4 low-carb potatoes, cut into chunks
  • 1 head broccoli, cut into florets
  • 2 medium carrots, cut into pieces
  • 1 small cauliflower, cut into florets

Method

  1. Preheat oven to 180 °C. Pierce small holes over the lamb using a knife. Push rosemary pieces into the holes. Lightly bruise rosemary with the back of a knife.
  2. Rub lamb all over with olive oil, salt, cracked black pepper, and extra rosemary.
  3. Toss potato pieces with olive oil, salt, and pepper.
  4. Place lamb in a roasting tray. Add potatoes to the tray beside the meat, not below it.
  5. Roast lamb leg for approximately 25–30 minutes per kg for medium doneness. Lamb shoulder benefits from longer cooking and may require 60–75 minutes per kg, depending on desired tenderness. For very tender, pull-apart shoulder, slow roasting at a lower temperature is recommended.
  6. Remove lamb from oven and rest, covered loosely with foil, for 10 minutes.
  7. Steam or roast broccoli, carrot, and cauliflower near the end of cooking until just tender.
  8. Slice lamb and serve with vegetables, potatoes and gravy if desired.
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Pro tip: For medium lamb, remove from the oven when internal temperature reaches ~60–62 °C. It will rise a few degrees while resting.

Shopping List

  • Lamb leg or shoulder roast
  • Fresh rosemary
  • Olive oil
  • Potatoes (low-carb variety)
  • Broccoli
  • Carrots
  • Cauliflower
  • Salt
  • Black pepper

Nutrition

Energy650 cal / 2720 kJ
Carbs18g
Net Carbs12g
Fibre6g
Protein45g