Mini lamb roast with roasted vegetables
Easy and simple roast lamb
4
Serves
15 mins
Prep Time
40 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Lamb
1 x 400g Quality Mark boneless lamb roast
i
Vegetables
2 potatoes
peeled and cut into even sized pieces
2 kūmara
peeled and cut into even sized pieces
250g pumpkin
i
seeded, and cut into even sized pieces
2 medium-sized carrots
peeled and cut into long pieces
1/4 cup vegetable oil
1 lemon
cut into wedges
seasonal greens
Method
To Grill Lamb
To Make Vegetables
To Serve
1
Preheat the oven to 200C.
2
Rub lamb roast with a dash of oil and season with freshly ground black pepper.
3
Set aside to allow it to come to room temperature.
4
Place a large shallow roasting dish in the oven to heat.
Nutrition Information per Serving (382g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1831kJ (437 kcal)
Protein
25g
Total Fat
22.3g
Saturated Fat
4.8g
Carbs
31.7g
Dietary Fibre
g
Sodium
110mg
Iron
2.8mg
Zinc
3.6mg
Vitamin B12
2.2µg
