Quick lamb and vegetable roast
Make lamb and vegetable roast the quick and healthy way with this easy recipe. It's simple to make gluten free, too!
Serves: 6
Time to make: 1 hr
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
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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