Mini Lamb Roast with Roasted Vegetables
Family Favourite Recipe
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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High Iron
Lamb,
Roasts,
Dinner,
Ingredients
Lamb
1 x 400g Quality Mark boneless lamb roasts
i
Vegetables
2, peeled and cut into even sized pieces Potatoes
2, peeled and cut into even sized pieces kumara
250g, seeded, and cut into even sized pieces pumpkin
i
2 medium-sized, peeled and cut into long pieces carrots
1/4 cup vegetable oil
1, cut into wedges lemon
seasonal greens
Method
To Grill Lamb
To Make Vegetables
To Serve
1
Rub lamb roast with a dash of oil and season with freshly ground black pepper.
2
Set aside to allow it to come to room temperature.
3
Place a large shallow roasting dish in the oven to heat.
Nutrition Information per Serving (382g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1831 (437)kJ
Protein
25g
Total Fat
22.3g
Saturated Fat
4.8g
Carbs
31.7g
Sugars
7.4g
Sodium
110mg
Iron*
2.8mg
* Percentage of recommended daily intake (Aust/NZ)
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