Name: Rosemary lamb with smashed peas
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 2 (about 500g each) lamb round roast; 40.00 ml fresh rosemary leaves; 2 garlic cloves, thinly sliced; 9.20 gm olive oil; Salt & freshly ground pepper; 1kg parsnips, peeled, quartered lengthways; 1 bunch baby carrots, ends trimmed; 500g frozen peas; 60ml beef stock

Rosemary lamb with smashed peas

0 Likes

Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

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. Place lamb roasts on a wire rack over a baking dish. Make small slits over the lamb and insert a piece of rosemary and garlic into each slit. Rub lamb with 1 teaspoon of oil and season with salt and pepper. Toss parsnips and carrots in remaining oil, season, and spread on a tray lined with non-stick baking paper. Roast all for 30 minutes. Add lamb and roast for an additional 20-30 minutes until desired doneness.
While the peas are cooking in a saucepan of boiling water until tender, drain and mash them well.
Pour the flavorful stock into the baking dish and swiftly bring it to a boil. Let it simmer for 1-2 minutes until it slightly reduces. Slice the tender lamb thinly. Plate the lamb alongside the parsnips, carrots, and smashed peas. Finish by elegantly drizzling the reduced stock over the dish before serving.

We use cookies

Similar Recipes

Rosemary lamb with mashed peas

Rosemary lamb with pumpkin, goat's feta and walnut salad

Rosemary lamb with braised cannellini beans

Rosemary lamb with lentils and roasted tomatoes

Rosemary lamb with vegetables provencale