adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb and garlic lamb
Herb and garlic lamb
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients:
  • 500g (about 8) chat (small coliban) potatoes, halved
  • 27.30 gm olive oil
  • Salt & freshly ground black pepper
  • 500g Trim Lamb mini roast
  • 1 10g pkt herb & garlic spice mix (Natures Treats brand)
  • 1/2 tsp finely grated lemon rind
  • 350g (about 16) brussels sprouts
  • 1 bunch (about 15) Dutch carrots, peeled, trimmed
  • 5g (1 tsp) butter
  • 20.00 ml chopped fresh continental parsley
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 220°C. Toss potatoes with half of the oil in a shallow roasting pan until evenly coated. Sprinkle with salt and pepper for seasoning.
  • Drizzle the rest of the oil over the lamb roast and transfer it to the roasting pan with the potatoes. Mix the spice blend and lemon zest in a small bowl, then scatter it on top of the lamb.
  • Begin by roasting the lamb and potatoes in a preheated oven for 10 minutes. Then, lower the temperature to 200°C and continue to roast for an additional 15 minutes for medium doneness, or until cooked to your preference. Once done, transfer the lamb to a plate, loosely cover with foil, and allow it to rest.
  • While the brussels sprouts and carrots are cooking in boiling water for 6-7 minutes until tender, drain them and return to the pan. Mix in butter, parsley, salt, and pepper. Toss everything together.
  • Transfer all the lamb juices from the roasting pan to a jug. Mix in lemon juice until combined. Slice the lamb and arrange on plates. Serve right away with potatoes, brussels sprouts, and carrots, topped with the pan juices. Enjoy!

Similar Recipes