Quick Roast Lamb Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Potatoes14 Ounce (400 Gram)
 Carrots/Large carrots cut into big chunks9 Ounce (250 Gram)
 Oil1 Tablespoon
 Rosemary sprig1 , chopped
 Red wine3 1⁄2 Fluid Ounce (100 Milliliter)
 Lamb stock3 1⁄2 Fluid Ounce (100 Milliliter)
 Red currant jelly2 Teaspoon
 Lamb chops/Lamb cutlets4
 Green beans/Vegetables1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 467 Calories from Fat 281

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 240 mg10%

Total Carbohydrates 19 g6.5%

Dietary Fiber 3.3 g13.4%

Sugars 3.6 g

Protein 24 g47.6%

Vitamin A 142.3% Vitamin C 26%

Calcium 2.4% Iron 4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat your oven to a temperature of 220C/fan 200C/gas 7

MAKING
2. In a baking tray, add potatoes and carrots, toss it around with rosemary and oil and add in the seasoning
3. Drizzle oil over it and sprinkle some seasoning; roast for about fifteen minutes till the vegetables are golden and tender
4. For the gray, in a small pan, add the wine and stock and boil till reduced by two thirds; add red currant jelly adn seasoning adn keep warm
5. rob a bit of oil on the lamb and season it; tuck it in among the vegetables, return to the oven for eight to ten minutes, remembering to turn the lamb halfway

SERVING
6. Serve with redcurrant gravy and green beans or vegetables
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