Roast lamb

I love roast dinners and its a favourite of my family

Ingredients

1	Leg of lamb
2 bunches	Silverbeet
2	Onions
2 Tbsp	Sour cream
2 large	Kumara
6 medium	Potatoes
1 cup	Vegetable stock
2 tsp	Rosemary
3 cloves	Garlic
5 Tbsp	Olive oil

Directions

1. Preheat oven to 180. Slice garlic and insert all over the Lamb, sprinkle Crushed Rosemary. Sprinkle with oil and place in a hot oven for 15 mins then drop temperature to 180 for 2 hours
2. Saute onions in a saucepan, when cooked, wash silverbeet leaves and place in the saucepan, place on lid cook until leaves are getting soft. Add sour creams and toss through
3. 30 minutes before lamb comes out, cut kumeras and potatoes and place in an oven tray with oil and seasoning and turn occasionally
4. When cooked remove lamb from oven, place on a plate and leave to rest. Add stock to the lamb pan, add seasoning and simmer, when darkening occurs thicken with cornflour
5. Remove veges, drain and then serve