Garlicky Roast Lamb with Sweet Potato

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People 6

Preparation Time 15

Cooking Time 60

A delicious Winter favourite.

1.5 kg leg of lamb
10 cloves garlic, peeled
10 small sprigs of rosemary
6 small potatoes, peeled and halved
3 carrots, peeled and chopped
600g sweet potatoes, peeled and chopped
1 packet Continental Cook-in-Bag Classic Roast Lamb with Vegetables Recipe Base
1½ cups (375mL) beef stock
2 tablespoons cornflour mixed with 2 tablespoons cold water

Preheat oven to 180°C.
Using a sharp knife cut 10 slits into the lamb, push a clove of garlic and sprig of rosemary in each one.
Place lamb and vegetables into roasting bag, add Recipe base and close bag using included tie. Gently rotate bag to coat evenly.
Place on a baking tray, pierce top of bag with a skewer to vent and roast for 1¼ hours or until cooked.
Place lamb and vegetables on a serving plate and pour juices from bag into a saucepan, add stock and bring to the boil.
Add the cornflour mixture, stirring constantly, until gravy thickens. Serve with lamb and vegetables.

Hint

Use a boneless rolled leg of lamb for easy carving and reduce cooking time by 15-20 minutes.

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