- 0:25 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Ingredients
- 2 (350g each) mini lamb roasts
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary leaves
- 1 red capsicum, thickly sliced
- 8 Dutch (baby) carrots, peeled, halved lengthways
- 2 medium zucchini, cut into 2cm rounds
- 1 medium red onion, cut into wedges
- 1/3 cup balsamic vinegar
- small fresh mint leaves, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Place lamb in a large roasting pan. Drizzle with half the oil. Sprinkle with rosemary.
- Step 2Add capsicum, carrot, zucchini, onion, vinegar and remaining oil to pan. Toss to combine.
- Step 3Roast vegetables and lamb for 25 minutes for medium or until cooked to your liking. Season lamb and vegetables with salt and pepper. Stand lamb, covered, for 5 minutes. Thinly slice. Serve lamb and vegetables topped with mint.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1338 kj
Energy
17g
Fat Total
5g
Saturated Fat
2g
Fibre
37g
Protein
122mg
Cholesterol
125.23mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
For extra flavour, make small cuts in lamb roasts and insert thinly sliced garlic.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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