Rosemary-Garlic Lamb Leg Mini Roast

Ingredients

• 1 Lamb leg mini roastThe source gives no weight. Read it off the label; the timing in the yield note goes by weight. Check whether it is tied or netted — see the safety notes.
• 2 tablespoons, plus extra sprigs Fresh rosemary leaves
• 1 tablespoon Olive oil
• 1 tablespoon Honey
• 2 teaspoons Dijon mustardMustard allergen.
• 2 Garlic cloves, sliced
• 2 Potatoes, peeled, quartered and par-boiled
• 100 g Pumpkin, seeded, skin on, chopped
• 1 Red onion, cut into wedges
• 1 Zucchini, thickly sliced
• 6 Cherry tomatoes
• To serve; optional in the source. Mint sauce

Yield: Serves 2, as stated by the source. Source times: 10 minutes preparation and 45 minutes cooking; the steps add up to 40 to 45 minutes in the oven and 5 minutes' rest. The source also gives a rule of 50 to 60 minutes per kg for the lamb. By this project's arithmetic from that rule, not by a source statement, that is about 40 to 48 minutes for an 800 g roast and 50 to 60 minutes for a 1 kg roast; the vegetables can go in at the same points, counted back from the end. A larger roast is one way to have cold lamb left for the next day. Times are a guide only: the thermometer decides.

Method

1. Set a rack in a baking dish and put the lamb on it. The source gives no dish size; one that holds the rack with room for the vegetables underneath and around it will do.
2. Mix the rosemary, oil, honey, mustard and garlic and rub it all over the lamb. The source makes a 20-minute rest in the fridge to marinate optional.
3. Heat the oven to 200°C. The source calls this a hot oven and gives no fan or conventional label, and no second figure is invented here. The source names no shelf; a middle shelf is this project's ordinary default, not a source instruction.
4. Roast the lamb for 10 minutes. Then put the potatoes, pumpkin and onion into the same dish and roast for 20 minutes more.
5. Add the zucchini and tomatoes and roast for a further 10 to 15 minutes, until the lamb is done the way you like it. A heavier roast will need longer; see the yield note.
6. Measure in the thickest part of the roast, through to the middle. If the roast is an untied, unrolled piece of leg, Health Canada's lowest figure for a whole lamb cut is 63°C internal (medium-rare), and Australian Lamb's doneness guide — about eating quality, not safety — gives 65 to 70°C for medium, pink throughout. If it has been rolled and tied or netted, FSANZ recommends at least 75°C in the centre for rolled roasts. Australian Lamb suggests taking lamb out about 3 to 6°C before your goal, as it keeps cooking while it rests.
7. Cover the lamb with foil and rest it for 5 minutes, then slice it across the grain and serve with the vegetables, and mint sauce if you like.