Name: Lamb roast with apple and onion salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1
Ingredients: 2 x 350g round lamb mini roasts; 62.50 ml raspberry-flavoured balsamic vinegar (see tip); 12 small chat potatoes, washed, halved; olive oil cooking spray; 3 green apples, cored, cut into thin wedges; 1 small red onion, halved, thinly sliced; 62.50 ml fresh mint leaves, roughly chopped; 77.55 gm light sour cream; 21.00 gm lemon juice

Lamb roast with apple and onion salad

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Prep Time:
5 minutes

Cook Time:
35 minutes

Total Time:
40 minutes

Ingredients:

2 x 350g round lamb mini roasts
62.50 ml raspberry-flavoured balsamic vinegar (see tip)
12 small chat potatoes, washed, halved
olive oil cooking spray
3 green apples, cored, cut into thin wedges
1 small red onion, halved, thinly sliced
62.50 ml fresh mint leaves, roughly chopped
77.55 gm light sour cream
21.00 gm lemon juice

Instructions:

Preheat oven to 220°C. Place lamb in a large ovenproof dish. Drizzle with vinegar, season with salt and pepper. Roast for 35 minutes until desired doneness. Let it rest covered with foil for 10 minutes before serving.
Use a fork to prick each potato 3 times. Arrange half of the potatoes on the outer edge of the microwave turntable. Microwave on high for 4 to 5 minutes until slightly soft. Transfer to a baking tray and repeat with the rest of the potatoes. Spray all the potatoes with oil, season with salt, and roast in the oven for 20 minutes until golden and crispy.
In a bowl, mix together apples, onion, and fresh mint. Stir in sour cream and lemon juice. Season with salt and pepper. Serve sliced lamb with potatoes and salad. Finish by drizzling pan juices over the lamb.

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