Name: Garlic lamb roast with balsamic, fig and bocconcini salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 2 (about 750g) mini lamb round roasts; 3 garlic cloves, each cut into 6 slices; 20.00 ml horseradish cream; 18.20 gm olive oil; Freshly ground black pepper; 1 x 180g container bocconcini, drained, cut in half; 6 figs, cut into quarters; 80g mesclun salad leaves, washed, dried; 60ml (1/4 cup) balsamic vinegar; 60ml (1/4 cup) olive oil, extra; Pinch of salt

Garlic lamb roast with balsamic, fig and bocconcini salad

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Succulent roast dinner with fresh side salad for a satisfying, wholesome meal.

Ingredients:

2 (about 750g) mini lamb round roasts
3 garlic cloves, each cut into 6 slices
20.00 ml horseradish cream
18.20 gm olive oil
Freshly ground black pepper
1 x 180g container bocconcini, drained, cut in half
6 figs, cut into quarters
80g mesclun salad leaves, washed, dried
60ml (1/4 cup) balsamic vinegar
60ml (1/4 cup) olive oil, extra
Pinch of salt

Instructions:

Preheat your oven to 200°C. Make small, even slits about 2cm deep and 1cm long on top of the lamb roast. Place a slice of garlic into each slit. Brush the lamb with horseradish cream, drizzle with oil, and season with pepper.
Roast the lamb in a preheated oven for approximately 30 minutes for medium-rare or to your desired doneness. Let it rest, covered with foil, for 5 minutes before serving.
In a large bowl, mix together the bocconcini, figs, and mesclun salad leaves. Drizzle with balsamic vinegar and extra olive oil, then toss gently to coat. Season with salt and pepper to taste.
Slice the lamb thinly against the grain and serve right away with the salad.

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