It’s not too late for one last Winter roast! Well, Spring is in full-fledge, and it’s getting pretty hot already, but that doesn’t mean a good roast won’t taste amazing!
Might have to have the air-con on while you’re cooking and eating though… Anyway, enjoy!
- 500g lamb mini roast, trimmed of fat
- 2 tbsp olive oil
- 800g potatoes, peeled, cut into wedges
- 500g pumpkin, peeled, cut into 2cm pieces
- 250g cherry tomatoes
- 2 bunches asparagus, cut into bite size lengths
- Preheat oven to 200Â°C.
- Rub lamb with 2 tsp of oil and brown in a non-stick frying pan over high heat.
- Place on baking tray lined with baking paper.
- Toss potatoes and pumpkin in remaining oil and place on another baking tray lined with baking paper.
- Place wedges on one side and pumpkin on the other.
- Bake for 1 hour adding tomatoes and asparagus for the last 15 mins of cooking.
- Meanwhile, bake browned lamb for 20-25 mins.
- Remove from oven when cooked, while potatoes and vegetables finish cooking.
- Loosely cover lamb with foil and rest lamb for 10 mins before carving.
- Carve lamb into thin slices.
- Serve with wedges and roasted vegetables.
Blend small slice of lamb (25g), 1 potato wedge (25g) and 1 tbsp of roasted pumpkin (35g) for a smooth puree. Add 1 tbsp of boiled water if needed.
Pulse a slice of lamb in blender with 1 tbsp of boiled water until partially smooth. With a fork mash 1 potato wedge and 2 tbsp of roasted pumpkin. Combine with blended lamb.
Cut a slice of lamb into thin strips. Cut 3 wedges and some vegetables into pieces for small fingers.
Cut potato into mini wedges before baking. Cut lamb into strips and roll around asparagus tips and sliced pumpkin into wheels. Serve with halves of the roasted cherry tomatoes. (Remove skin if preferred).This recipe and image are courtesy of www.themainmeal.com.au.