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Honey mustard mini roast with peperonata
Honey mustard mini roast with peperonata
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Flavorful Italian stew with ripe tomatoes and peppers.
Ingredients:
  • 2 x 300g lamb mini-roasts
  • 2 garlic cloves, sliced
  • Olive oil
  • 250.00 gm hot water
  • 42.90 gm honey
  • 35.10 gm wholegrain mustard
  • 36.40 gm olive oil
  • 2 red capsicums seeded, cut into 1cm pieces
  • 1 onion, coarsely chopped
  • 250g punnet cherry tomatoes
  • 125.00 ml basil leaves, torn, plus extra leaves to serve
Instructions:
  • Preheat the oven to a toasty 200C. Using a small, sharp knife, create deep incisions in the lamb and insert a slice of garlic into each cut. Brush with oil and sprinkle with salt and pepper.
  • Place the lamb on a greased wire rack in a baking dish and pour water into the dish.
  • After baking the lamb for 25 minutes, take it out of the oven and generously brush it with a mixture of honey and mustard. Put it back in the oven and continue baking for another 10-20 minutes, or until it reaches your desired level of doneness. Let the lamb rest, covered loosely with foil, for 10 minutes before serving.
  • Heat oil in a large frying pan over medium heat. Cook capsicum, onion, and garlic until capsicum softens slightly, about 2-3 mins. Add tomatoes and cook until tender, about 4-5 mins. Stir in basil, season to taste, and enjoy a flavorful peperonata.
  • Garnish the lamb with additional basil leaves before serving alongside peperonata.

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