Roast Lamb with Pears

Ingredients:

1 leg of lamb (approximately 1kg)
2 cloves garlic, crushed
1 tablespoon olive oil
3 tablespoons rosemary, chopped
3 pears, peeled, cored and halved
2 large potatoes, unpeeled and cut into chunks
1 sweet potato, peeled and cut into chunks
1/2 butternut pumpkin, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Mix together the garlic, oil and rosemary. Rub this mixture over the lamb. Set aside remaining mixture.

3. Place the lamb in a baking dish in the middle of the oven. Cook for 15 to 20 minutes.

4. Remove the dish from the oven. Brush the lamb with more of the mixture, then return it to the oven.

5. In a separate, lightly-oiled baking dish, place all of the vegetables and cook on the top rack of the oven, turning once halfway. Cooking should take one hour, to about one hour and a half. The lamb should be just cooked and juicy, and the vegetables brown and tender.

6. Once cooked, remove the lamb and vegetables from the oven. Rest the lamb, wrapped in foil for 10 minutes, before carving.

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