Eve’s Peachy Lamb Roast


  • Lamb Roast
  • 2 big cans of peaches
  • Potatoes
  • Sweet potatoes
  • Corn on cob
  • Pumpkin
  • Carrot
  • Honey Bacon
  • Roast Lamb and Rosemary gravy
  • Mint sauce/jelly
  • Herbs
    • Rosemary
    • Mint
    • Garlic
    • Salt


  1. Pre-heat oven to 200 C / 400 F and peel, cut and wash vegetables.
  2. Place some of the potatoes, sweet potatoes, and pumpkin in a large roasting dish that has a lid, making sure there’s enough room to put the lamb in.
  3. Rub the lamb all over with the herbs mixed together, and place in the middle of the dish, and add the rest of the potatoes, sweet potatoes, and pumpkin.
  4. Dribble honey over the carrots and place them in and add the corn.
  5. Open both cans of peaches and pour them both in, fruit and juice, arranging the fruit pieces over the meat as much as you can.
  6. Place the bacon on top, and dribble honey on to the bacon, add a few fresh sprigs of rosemary.
  7. Place lid on, and place in oven.
  8. Cook for approximately 2 hours, check every half an hour, turning everything, keeping the bacon on top (otherwise it will fall apart in the dish).
  9. When everything is cooked through, take out of oven, and remove meat from dish, carve into slices and serve with Roast Lamb and Rosemary gravy and mint sauce/jelly.

Notes for anosmics from Eve:

  • Cut the meat to the middle to check if the meat is cooked through. If it needs a bit more time, put it back in the oven.
  • Add as much or as little of the mixed herbs to the dish as you prefer.
  • If you live alone, freeze the leftovers in containers that make a good servings size, and defrost and reheat in the microwave.
  • “The potatoes come out so delicious that you don’t need butter on them.”
  • There’s no oil in the dish…the only fat in it is what’s on the meat.

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