Thought a full roast dinner with all the trimmings meant hours in the kitchen? Think again with this quick and versatile recipe.
The ingredient of 30 Minute Lamb Roast
- 750g trim lamb mini topside roasts
- 1 tablespoon olive oil
- 1 bunch baby dutch carrots ends trimmed washed
- 1 x 400g pkt baby potatoes with butter and herbs
- 5 sprigs fresh rosemary
- 200g sugar snap peas
- 60ml 1 4 cup mint sauce
- 375ml 1 1 2 cups water
- 40g 1 4 cup traditional flavoured instant gravy
- 80ml 1 3 cup red wine
The Instruction of 30 minute lamb roast
- preheat oven to 220u00b0c season the lamb with salt and pepper heat the oil in a roasting pan over high heat add the lamb and cook for 1 minute each side or until browned
- arrange carrots potatoes including butter from the packet and rosemary around the lamb roast for 20 minutes for medium or until cooked to your liking
- meanwhile cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp drain and return to the pan add the mint sauce and stir until well combined whisk together the water and gravy in a jug
- transfer the lamb and vegetables to a plate and cover with foil place the pan over high heat add the wine and cook stirring for 1 minute add the gravy mixture and cook stirring constantly for 1 minute until the gravy thickens
- divide the roast vegetables and sugar snap peas among serving plates thickly slice the lamb across the grain divide lamb among the plates and drizzle over the gravy to serve
Nutritions of 30 Minute Lamb Roast
calories: 446 93 caloriescalories: 15 grams fat
calories: 5 5 grams saturated fat
calories: 26 grams carbohydrates
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calories: 46 grams protein
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