Quick lamb and vegetable roast

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
*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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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