Lamb and Roasted Vegetables

Lamb and Roasted Vegetables

Lamb and roasted vegetables


  • 1 Pumpkin, Orange
  • 2 Beetroot
  • 1 Tomato, Beef
  • 1 Eggplant


Turn oven onto 180 degrees. Chop the vegetables into sizeable chunks all about the same size. Put all the vegetables apart from the tomato into a roasting tin.? Peel the garlic cloves and add to the tin.? Sprinkle with olive oil (liberally) and mix around with hands.? Season well with rock salt and fresh black pepper. ? Put roasting tin in the oven for approx 30 minutes and add the tomatoes and cook for about 45 minutes in total. ? Prepare the lamb by scattering the herbes and season well on both sides.? 15 minutes before the vegetables are due to come out pan fry the lamb in a griddle pan.? Once the meat is cooked to taste, leave to rest for 2-3 minutes on the side. ? Take the vegetables out of the oven.? Slice the meat (as seen in the picture) and rest over a pile of vegetables on the plate.? Serve immediately.


2-3 people

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