Name: Lamb roast with wholemeal herb crust & roast vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Cuisine: australian
Ingredients: 900g lamb shoulder roast; 1 slice wholegrain bread; 20.00 ml fresh flat-leaf parsley, roughly chopped; 2 tsp fresh oregano leaves; 18.20 gm olive oil; Salt & freshly ground black pepper; 3 zucchini, cut into large pieces; 2 red capsicum, seeded, cut into large pieces; 1 red onion, cut into large wedges

Lamb roast with wholemeal herb crust & roast vegetables

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Elevate this lamb roast to royal status with exquisite garnishes.

Ingredients:

900g lamb shoulder roast
1 slice wholegrain bread
20.00 ml fresh flat-leaf parsley, roughly chopped
2 tsp fresh oregano leaves
18.20 gm olive oil
Salt & freshly ground black pepper
3 zucchini, cut into large pieces
2 red capsicum, seeded, cut into large pieces
1 red onion, cut into large wedges

Instructions:

Preheat oven to 200°C. Gently pat the lamb roast dry with paper towel to help the crust adhere, then place it in a baking dish.
Pulse bread, parsley, and oregano in a food processor until crumbly. Transfer to a bowl and mix in 2 teaspoons of olive oil. Season with salt and pepper, then pack onto the lamb roast.
After cooking the lamb for 5 minutes, take it out of the oven and arrange the prepared vegetables around it. Lower the oven temperature to 180°C and continue roasting for 45 minutes, or until the lamb is cooked to your preference. Carve the lamb and serve it alongside the vegetables.

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