- Lamb Roast
- 2 big cans of peaches
- Sweet potatoes
- Corn on cob
- Honey Bacon
- Roast Lamb and Rosemary gravy
- Mint sauce/jelly
- Pre-heat oven to 200 C / 400 F and peel, cut and wash vegetables.
- 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.
- 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.
- Dribble honey over the carrots and place them in and add the corn.
- 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.
- Place the bacon on top, and dribble honey on to the bacon, add a few fresh sprigs of rosemary.
- Place lid on, and place in oven.
- 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).
- 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.