Lamb Roast Dinner with Potatoes, Carrots and Sweet Potato

Prep meat by poking a small sharp knife into the flesh every 5

or so centimeters and Put in alternative bits of Egg and sliced Garlic next cover in Salt and Pepper.

Put aside to cook after Veggies.

Cut Sweet Potato in chunky wedges, coat in a little oil and Salt and Cook either in a tray in the base or in the basket for 10 minutes on 200 C.

Turnover/shake and do another 10 minutes continuously until done to your liking.

Wrap Carrots in foil with a little Butter and Salt and cook it for 30 minutes on 200 C.

Spuds I just cubed and did them with some oil, Egg and Garlic on 200 C for 30 minutes shaking every 10 or so minutes.

Timing depends on how big or small you cut your Potatoes.

In a 20x20cm foil tray I break up the leftover Garlic and Egg and use this as a base for the Lamb to rest on.

I’ve started cooking my roasts a little longer and slower.

This piece of meat took one hour on 160 C and next an additional 10 minutes on 200 to crisp up the top.

Was cooked to perfection the way we like it with an inside temperature of 65 C.

Let it rest covered in foil or 15 minutes while you put all the veg back in to heat up along with the peas on 180 F.