Mini lamb roast with roasted vegetables
Easy and simple roast lamb
Serves
4
Prep Time
15 mins
Cook Time
40 mins
Kiwi families love lamb roasts and this recipe is quick and easy to prepare yet absolutely delicious. To add extra colour and flavour to your lamb roast, quickly brown on both sides in a hot frying pan before roasting. We guarantee this will be a winner with the whole family!
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ShareIngredients
1 x 400g Quality Mark boneless lamb roasti
2 potatoes
peeled and cut into even sized pieces2 kūmara
peeled and cut into even sized pieces250g pumpkini
seeded, and cut into even sized pieces2 medium-sized carrots
peeled and cut into long pieces1/4 cup vegetable oil
1 lemon
cut into wedgesseasonal greens
Method
Preheat the oven to 200C.
Rub lamb roast with a dash of oil and season with freshly ground black pepper.
Set aside to allow it to come to room temperature.
Place a large shallow roasting dish in the oven to heat.
Place the potato and kumara pieces in a large saucepan and just cover with lightly salted water.
Cover and bring to the boil, then reduce the heat and simmer for 5 minutes.
Drain well.
In a large bowl toss together the potatoes, kumara, pumpkin and carrots with the oil.
Grind over black pepper and a little salt and toss well so all the vegetables are coated in oil and seasoning.
Place the vegetables in a single layer in the pre-heated roasting dish with the lemon wedges making space in the centre of the roasting dish and place in the lamb roast.
Place in the oven and roast for 30-35 minutes.
Remove from the oven and place the lamb on a warmed plate.
Sprinkle with salt, cover loosely with foil and a clean tea towel and leave to rest.
Return vegetables to the oven to roast for a further 10 minutes until tender and golden.
Remove vegetables and transfer to a warmed serving platter and serve immediately with slices of roast lamb and seasonal greens.
