2017-08-21
Mini Lamb Roast with Roasted Vegetables
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Mini Lamb Roast with Roasted Vegetables

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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!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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Ingredients

Lamb

  • 1 x 400g Quality Mark boneless lamb roast

Vegetables

  • 2 potatoes, peeled and cut into even sized pieces
  • 2 red kumara, peeled and cut into even sized pieces
  • 250g pumpkin, seeded, and cut into even sized pieces
  • 2 medium-sized carrots, peeled and cut into long pieces
  • ¼ cup oil
  • 1 lemon, cut into wedges
  • seasonal green vegetables

Method

Preheat the oven to 200°C.

Lamb

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.

Vegetables

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.

To serve

Remove vegetables and transfer to a warmed serving platter and serve immediately with slices of roast lamb and seasonal greens.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 382g
Energy kJ (kcal) 1831 (437)
Protein (g) 25.0
Fat (g) 22.3
Saturated (g)
4.8
Carbohydrate (g) 31.7
Sugars (g)
7.4
Sodium (mg) 110
Iron (mg) 2.8
Zinc (mg) 3.6
Vitamin B12 (ug) 2.2
Vitamin D (ug) N/A
Selenium (ug) 4.7
  • If you prefer your lamb roast cooked until medium, roast for 5-10 minutes longer before resting.
  • To make a quick gravy, pour a dash of oil into a frying pan or heavy-based saucepan and sprinkle in 1-2 tablespoons of flour to make a roux. Cook roux until golden then pour in two cups of hot beef stock. Bring to the boil, season with salt and freshly ground black pepper and cook until syrupy. Add 1 teaspoon redcurrant jelly for extra flavour. Mint sauce is good to serve here too.
  • Parboiling the potatoes and kumara before roasting ensures you will have gorgeous crisp vegetables. Cut the pumpkin slightly smaller than the potatoes and kumara so it cooks at the same time.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466

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