

Quick lamb and vegetable roast
Ingredients
- 2 x 500g lamb mini roasts
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon olive oil
- 12 spring onions, peeled, halved
- 24 baby carrots, peeled, trimmed
- 12 baby new potatoes, halved
- 2 teaspoons grated fresh ginger
- 2 teaspoons gluten-free soy sauce
- spray olive oil
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Instructions
1 Preheat oven to 190°C. Combine lamb in a bowl with mustard, rosemary and olive oil.
2 Combine spring onions, carrots, potatoes, ginger and soy sauce in a baking dish and spray with oil. Place lamb in the middle.
3 Bake for 40 minutes until vegetables are tender and lamb is cooked to your liking.
4 Let meat stand for 5 minutes before slicing then serve with vegetables.
Variations
Make it gluten free Check the mustard is gluten free
Nutrition Info (per serve)
-
Calories 409 cal
-
Kilojoules 1710 kJ
-
Protein 45 g
-
Total fat 14 g
-
Saturated fat 6 g
-
Carbohydrates 25 g
-
Sugar 7 g
-
Dietary fibre 6 g
-
Sodium 230 mg
-
Calcium 100 mg
-
Iron 5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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