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Mini lamb roasts with balsamic vegetables
Mini lamb roasts with balsamic vegetables
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 2 (350g each) mini lamb roasts
  • 20.00 ml fresh rosemary leaves
  • 1 red capsicum, thickly sliced
  • 8 Dutch (baby) carrots, peeled, halved lengthways
  • 2 medium zucchini, cut into 2cm rounds
  • 1 medium red onion, cut into wedges
  • 82.50 ml balsamic vinegar
  • small fresh mint leaves, to serve
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Place the lamb in a large roasting pan, then drizzle with half of the oil and generously sprinkle with aromatic rosemary.
  • Combine capsicum, carrot, zucchini, onion, vinegar, and remaining oil in a pan, tossing well.
  • Roast lamb and vegetables at 375°F for 25 minutes or until desired doneness. Season with salt and pepper. Rest lamb, covered, for 5 minutes, then thinly slice. Serve with a garnish of fresh mint.

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