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Aussie Roast Lamb

Aussie Roast Lamb

Prepare: 15 mins

Cook: 30 mins

Serves: 4



  1. Preheat oven to 180C (160C for fan-forced ovens). Place a sheet of Baking paper in the base of the roasting tray.
  2. Combine 2 teaspoons vegemite with 2 tablespoons honey and 1 tablespoon rosemary. Spread over surface of lamb racks. Place in roasting trays.
  3. Toss potatoes and pumpkin with 2 tablespoons oil and lemon pepper. Place pumpkin and potato pieces in roasting tray beside lamb. Place in baking tray and roast for 30 minutes.
  4. Heat 1 tablespoon oil in small saucepan. Add onions and stir until translucent. Transfer to small ovenproof dish. Sprinkle with brown sugar and balsamic vinegar. Bake for 30 minutes
  5. Remove lamb from baking tray and set aside to rest. Return vegetables to oven until golden and crisp.
  6. To prepare gravy - in a small saucepan, heat stock, 1 tablespoon honey, 2 teaspoons rosemary, 1 teaspoon vegemite, cracked pepper and salt. Combine cornflour with 1 tablespoon stock. Stir into saucepan and continue stirring until boiling and thickened. Stir in meat juices from roasting tray.
  7. Serve lamb racks with potatoes, pumpkin, beans and onions. Pour over sauce.