Lamb mini roast
Jul 29, 2012 2:00pm- 10 mins preparation
- 45 mins cooking
- Serves 2
Print
Ingredients
Lamb mini roast
- 1 lamb leg mini roast
- 2 tablespoon fresh rosemary leaves, plus extra springs
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoon dijon mustard
- 2 clove garlic, sliced
- 2 potatoes, peeled, quartered, par-boiled
- 100 gram pumpkin, seeded, skin on, chopped
- 1 red onion, cut into wedges
- 1 zucchini, thickly sliced
- 6 cherry tomatoes
- mint sauce, to serve (optional)
Method
Lamb mini roast
-
1把肉放在架子上烤碟中。
-
2In a small bowl, combine rosemary, oil, honey, mustard and garlic. Rub into meat. Marinate, chilled, for 20 minutes (optional).
-
3Preheat oven to hot, 200°C
-
4Bake lamb for 10 minutes. Place potato, pumpkin and onion into same dish. Bake for a further 20 minutes. Add zucchini and tomatoes and bake for 10-15 minutes until lamb is cooked to taste.
-
5Rest lamb, covered with foil, for 5 minutes. Serve sliced with vegetables.
Notes
Cooking time for lamb is 50-60 minutes per kg.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020