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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
