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Roast vegetables with lamb
Roast vegetables with lamb
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Whip up a mouthwatering roast lamb dinner in under an hour for the whole family to enjoy.
Ingredients:
  • 600g chat potatoes, halved
  • 4 medium red onions, quartered
  • 1 bunch baby carrots, scrubbed
  • 36.40 gm olive oil
  • Salt & freshly ground pepper
  • 9.20 gm olive oil, extra
  • 2 x 6 cutlet racks of lamb
  • 150g baby spinach leaves
Instructions:
  • 1. Preheat oven to 220°C and line a large roasting pan with non-stick baking paper. 2. In a bowl, combine potatoes, onions, carrots, and oil. Season generously with salt and pepper, tossing until well combined.
  • In a roasting pan, combine the potatoes and onions, setting the carrots aside. Roast for 25 minutes.
  • Heat the rest of the oil in an oven-safe baking dish on medium-high heat. Season the lamb racks with salt and pepper on both sides. Place them in the dish and cook for 4-5 minutes until they are nicely browned, turning them occasionally.
  • Take the lamb out of the heat and arrange the baby carrots around it before transferring everything to the oven.
  • Simmer lamb and carrots for 15-20 minutes until lamb is perfectly cooked and vegetables are golden and tender. Place lamb on a plate, lightly cover with foil, and let it rest for 10 minutes before serving.
  • Prepare the spinach by steaming or microwaving it. Carve the lamb and serve with the roasted vegetables and spinach.

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