One-Tray Autumn Lamb

Prep: 25 mins || Cook: 3hrs 30 mins || Serves: 6


2 tbsp olive oil

1 brown onion, finely chopped

4 garlic cloves, thinly sliced

2 bacon rashers, finely chopped

2kg lamb shoulder

2 tsp smoked paprika

2 carrots, peeled, coarsely chopped

2 small parsnip, peeled, coarsely chopped

3 fresh rosemary sprigs, plus extra, to serve

750ml (3 cups) beef stock

3 potatoes, peeled, coarsely chopped

1 small sweet potato, peeled, cut into chunks

2 tbsp cornflour

60ml (¼ cup) cold water


Preheat oven to 160°C/140°C fan forced.

Heat half the oil in a large roasting pan over medium-high heat. Add the onion, garlic and bacon. Cook, stirring, for 5 minutes or until lightly browned. Transfer to a bowl.

Sprinkle the lamb all over with the paprika and season. Heat the remaining oil in the pan over high heat. Add the lamb and cook, turning, for 5 minutes or until well browned.

Add the onion mixture, carrot, parsnip and rosemary around the lamb. Pour the stock into the pan around the lamb. Cover the pan with baking paper then tightly cover with foil to seal. Roast for 2 hours 30 minutes.

Remove the foil and baking paper from the pan. Drain 3 cupfuls of the pan juices into a jug and set aside. Remove any remaining pan juices (or just make extra gravy!). Arrange the potato and sweet potato around the lamb and spray the vegetables and lamb with oil. Increase oven to 180°C/160°C fan forced. Roast for 45-50 minutes or until the lamb is tender and vegetables are golden. Transfer the lamb to a plate, cover loosely with foil and set aside for 15 minutes to rest. Transfer the vegetables to a baking tray and keep warm in the oven.

Skim any excess fat from reserved pan juices and discard. Return the pan juices to the pan. Bring to the boil over medium heat. Place the cornflour in a small jug. Gradually stir in the cold water until a smooth paste forms. Stir the cornflour mixture into the pan juices. Cook, stirring, until the mixture boils and thickens slightly.

Sprinkle the lamb with extra rosemary and serve with the vegetables and gravy.