adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rosemary lamb with mashed peas
Rosemary lamb with mashed peas
0 Likes
Prep Time:
15 minutes
Cook Time:
62 minutes
Total Time:
77 minutes
Make a delicious roast lamb dinner effortlessly with this easy recipe.
Ingredients:
  • 2 (about 500g each) lamb round roast
  • 40.00 ml fresh rosemary leaves
  • 2 garlic cloves, thinly sliced
  • Salt & freshly ground pepper
  • 1kg parsnips, peeled, quartered lengthways
  • 1 bunch baby carrots, ends trimmed
  • 500g frozen peas
  • 60ml beef stock
Instructions:
  • Preheat the oven to 220°C. Arrange lamb roasts on a wire rack over a baking dish. Use a small knife to make slits in the lamb, and insert a piece of rosemary and garlic into each slit. Drizzle 1 teaspoon of oil over the lamb and season with salt and pepper. Toss parsnips and carrots in the remaining oil, season, and spread on a tray lined with non-stick baking paper. Roast for 30 minutes. Then add the lamb and roast for an additional 20-30 minutes until cooked to your preference.
  • While waiting, simmer the peas in a small saucepan of boiling water until they are tender. Drain thoroughly and then mash the peas.
  • Pour the stock into the baking dish and bring it to a boil. Let it simmer for 1-2 minutes until slightly reduced. Slice the lamb thinly and serve it with the roasted parsnips, carrots, smashed peas, and a drizzle of the reduced stock.

Similar Recipes