Big batch recipe: One lamb roast, 3 family dinners


While a large lamb leg will provide a large family with a fine Sunday lunch, during the week, a single lamb leg can stretch to THREE meals, all delicious and all filling. A roast dinner, a filling and warming soup and a gently spiced pilaf are the treats that await you from a single leg of lamb.

Meal 1:
Roast leg of lamb with potatoes, pumpkin and brussel sprouts


1 lamb leg between 1.5-2kg
3 sprigs rosemary
4 cloves garlic
zest of 1 lemon
5 tablespoons olive oil
4 large potatoes
½ butternut or Jap pumpkin
3 large handfuls of brussel sprouts
salt and pepper.


  1. Preheat oven to 200 degrees Celcius.
  2. Remove the leaves from the rosemary sprigs and chop together with the garlic cloves. Combine with 2 tablespoons of olive oil, lemon zest and 1 teaspoon of salt. Rub this marinade into the lamb leg. Place the lamb leg in a large heavy bottomed baking dish. Season with pepper. Roast the lamb leg for 1 hour to 1hour and a half (for well-done  meat)
  3. In a separate baking dish, add the remaining 2 tablespoons of oil and place the dish in the oven as it heats.
  4. Cut the potatoes into 6-8 pieces. When the oil has heated and is glistening, remove the tray from the oven and add the potatoes. Toss the potatoes in the oil and season with salt and pepper. Place in the oven to roast for 30 minutes or until golden brown.
  5. De-seed the pumpkin and cut into 8-10 chunks. About halfway through the lamb’s cooking time, toss the pumpkin into the baking tray with the lamb and give it a shake to coat with oil and lamb juices. It should cook with the lamb for 30 minutes at least.
  6. Remove any wilted outer leaves of the brussel sprouts and cut the sprouts in half or quarters depending on size. Toss with 1 tablespoon of olive oil and salt and pepper. Spread in a baking tray.
  7. When you remove the lamb from the oven, allow it to rest for at least 20 minutes. Place the brussel sprouts in the oven when you remove the lamb and allow to roast for 20 minutes.
  8. Carve the lamb in the kitchen and reserve the bone with a little meat on for the soup, and reserve at least 200g lamb meat for the rice pilaf.

Meal 2:
Lamb, white bean and barley Soup
lamb soup

Lamb leg with some leftover meat attached
1 onion
2 garlic cloves
1 cinnamon stick
3 litres of water
3 carrots
5 celery ribs
1 onion
2 garlic cloves
½ cup barley
½ cup of white beans, soaked overnight
1 tin of whole tomatoes
salt and pepper.


  1. In a large heavy bottom pot, place the lamb leg with 1 onion cut in halves, 2 whole garlic cloves, the cinnamon stick and a couple of teaspoons of salt and some pepper. Top with 4 litres of water and allow to simmer for at least 3 hours. This is good to throw together just before you’re about to sit down at eat the roast lamb dinner. Then you have the stock ready for the next day.
  2. Dice the onion, celery and carrot. Finely dice the garlic. In a large saucepan, add a couple tablespoons of olive oil and place on medium heat. Saute the vegetables until tender.
  3. Remove the lamb bone from the stock and remove the meat from the bone. Discard the bone.
  4. Bring the stock back to heat. Add the white beans. Bring to the boil and then allow to simmer. Cook 15 minutes.
  5. Add the lamb meat and cooked vegetables. Add the tinned tomatoes and break apart a little with your spoon.
  6. Add the barley and allow the soup to simmer for half an hour.
  7. Season with salt and pepper and serve. This is quite a filling soup, so bread isn’t necessary.

Meal 3:
Lamb Rice Pilaf

This is a kind of cheat’s version of a lamb pilaf. Quick to make but delicious and textural.
pilaf Ingredients

200-300g Leftover lamb meat, shredded
4 cups cooked basmati rice (about 2 cups uncooked)
½ head cauliflower
¼ cup sultanas, currants or raisins
½ cup roasted almonds
5 celery ribs
a cup of chopped soft herbs such as dill, coriander and parsley (you can use just 1 or 2)
cinnamon stick
½ teaspoon paprika
zest and juice of one lemon
natural or Greek yogurt to serve.


  1. Cut the cauliflower into bite size pieces. Finely dice the celery ribs. Finely chop the herbs. Roughly chop the roasted almonds.
  2. In a large heavy bottomed pan, add 2 tablespoons of oil and place on medium-high heat.
  3. Add the cauliflower to the pan with the paprika and cook cauliflower until golden brown, a few minutes. Add the cinnamon stick to the pan and allow to toast.
  4. Add the cooked basmati rice and allow to heat and soak up the flavour.
  5. Add the shredded leftover lamb and stir through
  6. Add the sultanas, almonds, celery, herbs and lemon zest and stir through
  7. Season with salt and pepper
  8. Serve with natural yogurt

once-a-week cooking


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