There is nothing like a roast cooked in a Dutch oven, for some reason there just seems to be more flavor and moisture and that is the same for this roast leg of lamb also.

This recipe could also be considered a ‘one pot meal’ as the vegetables cooked as the side dish are included in the Dutch oven.

Cooking in a Dutch oven offers a lot variation on how to cook it also from a campfire moving the coals aside to place under and top, use of charcoal briquettes, or in a barbecue whether this is a closed grill or smoker.

Recipe Directions

1. Take a small sharp knife and pierce the lamb leg about 2 centimeters by 2 centimeters (1 inch by 1 inch). In each hole, slide in a slice of fresh garlic and a sprig of rosemary. Once you have finished drizzle some extra virgin olive oil over the lamb leg, pat it with your hands to make sure there is an even coverage. Season it with salt and pepper.

2. Dice the onion, carrot, potatoes, and pumpkin into equally sized pieces about 2cm square (1-inch square). Add the carrot, potato, and pumpkin to a bowl then drizzle with a small amount of olive oil, sprinkle with salt and pepper, to taste, then toss gently to cover all the vegetables evenly.

3. Preheat the Dutch oven to about 180 degrees C (360 degrees F) then drizzle a small about of olive oil on the base. Sprinkle the base with the onion, place the leg of lamb on top, then fill the remaining space around the edge with the diced vegetables. Place the lid on the Dutch oven.

4. Place the Dutch oven in a barbecue pre-heated to 180 degrees C (360 degrees F) then leave about 25 minutes per 1/2 kg (1 pound) of meat. Check doneness with a meat thermometer.

   Rare 60 degrees C | 140 degrees F
   Medium 65 to 70 degrees C | 150 to 160 degrees F
   Well done 75 degrees | 165 degrees F

   Note 1: When cooking in a Dutch oven some times the amount of moisture trapped in their will stop the meat from browning, so don’t use this as an indication of if it is cooked, rather rely on a thermometer.

   Note 2: This can also be cooked by placing charcoal below and on top of the Dutch oven.