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
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
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.
Nutrition Info (per serve)
Kilojoules 1710kJ
Calories 409cal
Protein 45g
Total fat 14g
Saturated fat 6g
Carbohydrates 25g
Sugars 7g
Dietary fibre 6g
Sodium 230mg
Calcium 100mg
Iron 5mg
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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.
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