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
Total cost: $22.14 / $3.69 per serve
(at time of publication)
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
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 409cal
-
Kilojoules 1710kJ
-
Protein 45g
-
Total fat 14g
-
–Saturated fat 6g
-
Carbohydrates 25g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 230mg
-
Calcium 100mg
-
Iron 5mg
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.
Photographer: Cath Muscat
Last updated date: 16 February 2021
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
