Name: Lamb roast with vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 800g lamb leg mini roast; 36.40 gm extra virgin olive oil; 1 brown onion, cut into thin wedges; 3 zucchini, chopped; 200g punnet grape tomatoes; 150g green beans, cut into 3cm pieces; 2 garlic cloves, crushed; 8.00 gm brown sugar; 20.00 ml balsamic vinegar; 40.00 ml chopped fresh parsley; Salt & freshly ground pepper; Mashed potato, to serve

Lamb roast with vegetables

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Delicious roast lamb paired with creamy mashed potatoes and fresh vegetables - perfect for a quick and satisfying dinner!

Ingredients:

800g lamb leg mini roast
36.40 gm extra virgin olive oil
1 brown onion, cut into thin wedges
3 zucchini, chopped
200g punnet grape tomatoes
150g green beans, cut into 3cm pieces
8.00 gm brown sugar
20.00 ml balsamic vinegar
40.00 ml chopped fresh parsley
Salt & freshly ground pepper
Mashed potato, to serve

Instructions:

Preheat oven to 200°C. Unwrap and transfer to a pan. Bake for 5 minutes. Lower temperature to 180°C and bake for an additional 50 minutes. Rest covered in foil for 10 minutes before serving.
In a skillet, heat oil over medium heat. Add onion, zucchini, tomatoes, beans, and garlic. Cook, stirring occasionally, for 8-10 minutes until vegetables are tender. Stir in sugar and vinegar, cook for an additional 2 minutes. Remove from heat, stir in parsley, and season to taste.
Prepare mashed potatoes according to packet instructions. Slice the lamb and plate alongside the vegetables.

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