Rosemary roast lamb with Mediterranean vegetables
5
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
You can't beat roast lamb for a special meal. Serve it with plenty of our delicious Mediterranean roasted vegetables.
Ingredients
Lean lamb fillet
1000 g, tied
Garlic
3 clove(s), peeled, sliced
Carrot(s)
175 g, (preferably baby), brushed
Sebago potato
500 g, (preferably baby), halved
Red onion
1 medium, sliced into wedges
Green capsicum
2 medium, (red or yellow), deseeded, cut into large chunks
Zucchini
2 medium, cut into large chunks
Fresh rosemary
1 tbs, broken into small sprigs
Asparagus, fresh
100 g, ends trimmed
Instructions
1
Preheat oven to 200°C.
2
Place lamb in a large roasting pan. Use a sharp knife to make small slits all over the surface. Press in garlic slices. Roast in oven for 1 hour.
3
Remove from oven and add carrots and potatoes. Roast for 15 minutes.
4
Add onion, capsicum, zucchini and rosemary sprigs and season with salt and pepper. Roast for a further 20 minutes.
5
Remove lamb from roasting pan and place on a carving plate. Cover with foil and set aside to rest for 10 minutes. Turn vegetables over and add asparagus. Roast for a further 15 minutes.
6
Carve lamb and serve with roasted vegetables
7
Chef Tips: Serve with 300ml gravy, made with 4 teaspoons gravy powder. If the asparagus spears are quite thick, add them to the roasting dish with the onions, capsicum and zucchini.
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