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!
Lamb and veggie roast with potato wedges
Ingredients
- 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
Instructions
- Preheat oven to 200°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
