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Quick lamb roast
Quick lamb roast
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Whip up a quick and exquisite lamb roast with crispy potatoes.
Ingredients:
  • 800g pkt Roast Potatoes (Rosemary and Garlic)
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 dried bay leaf
  • 312.50 ml green French style lentils, rinsed, drained
  • 750g lamb rack
  • 40.00 ml finely chopped flat-leaf parsley
  • 100g fresh goat's cheese in oil
Instructions:
  • Preheat the oven to 220C (200C fan-forced) with a large baking tray inside.
  • In a large saucepan over medium heat, heat 1 1/2 tablespoons of oil. Sauté onion, garlic, and bay leaf until softened, about 3 minutes. Add lentils and 2 1/2 cups of water. Bring to a boil over high heat, then lower to medium heat. Simmer covered for 20 minutes, then uncovered for 10-15 minutes until lentils are tender and liquid reduces. Season to taste.
  • Season the lamb rack while heating the tray. Put the potatoes and lamb on the hot tray, with the fat side down. Roast for 20-25 minutes, flipping the lamb halfway. Remove the lamb onto a plate and cover loosely with foil to rest. Continue roasting the potatoes for another 10-15 minutes until crispy.
  • Mix fresh parsley into the lentils until evenly combined. Garnish with pieces of creamy goat's cheese. Plate the sliced lamb alongside the lentils and potatoes for a delicious meal.

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