Roast lamb with pears

Il grande comfort food 🙂 Blessed combination of lamb and soft, sweet vegetables and fruit. Healthy for everyone: for weight watchers such as lovers of liver recipes.

Preparation time 1 hour 20 minutes


  • 1 kg of lamb
  • 2 tsp minced garlic, or 2 cloves, crushed
  • 1 tablespoon olive oil
  • 3 tablespoons fresh rosemary, or 1 ½ tablespoons dried
  • 3 pears, peeled, cored and halved
  • 1 large potato, cut into chunks
  • 1 medium sweet potato, peeled and cut into chunks
  • 1/2 butternut pumpkin, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • salt & pepper


Preheat oven to 180°C (160°C fan-forced).

Trim fat off the lamb. Mix garlic, oil and rosemary together in a bowl. Rub the oil mix over the lamb and reserve the remaining mixture. Place lamb on a rack in a baking dish and cook for 15 to 20 minutes.

Meanwhile, line a separate baking pan with foil and spray or drizzle with oil. Place the vegetables and pears into the baking pan and spray or drizzle with more oil to coat. Remove lamb from the oven, brush with the oil, garlic, rosemary mixture and bake for a further 40(rare) to 70 minutes (medium to well-done).

Place the vegetables into the oven, above the lamb and bake for an hour. Remove the lamb from the oven.

Check that it is cooked to your liking by inserting a skewer into the centre, remove it, then press the flat of the skewer against the meat, the pinker the juice, the rarer the meat – if the juice is red, the lamb is not cooked. Wrap the lamb in foil and let it rest for 10 minutes, before carving.

The sweeter vegetables such as pumpkin, sweet potato and pears will cook and brown faster than the potatoes. These may be removed early and covered with foil to keep warm.

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