Bring us your time-poor, your hungry, your tired – we’ll fix them in a flash with this easy to make recipe.
Ingredients
- 2 x 350g lamb mini roasts
- 4 garlic cloves, peeled, halved lengthways
- 1 tablespoon olive oil
- 1 bunch baby beetroot, trimmed, peeled, cut into thin wedges (see note)
- 500g orange sweet potato, peeled, cut into 3cm pieces
- 1/2 cup plain yoghurt
- 1 tablespoon honey
- 2 teaspoons wholegrain mustard
- 100g baby rocket
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Using a sharp knife, make 4 small slits in each roast. Insert garlic in holes. Drizzle with half the oil. Season with salt and pepper.
- Step 2Line 2 baking trays with baking paper. Place beetroot and 1 lamb roast on 1 tray. Place sweet potato and remaining lamb roast on remaining tray. Drizzle with remaining oil. Toss to coat.
- Step 3Roast vegetables and lamb for 25 minutes for medium or until cooked to your liking. Stand lamb, covered, for 5 minutes. Thinly slice.
- Step 4Meanwhile place yoghurt, honey and mustard in a bowl. Stir to combine. Arrange rocket, beetroot and sweet potato on a platter. Top with lamb. Serve with yoghurt mixture.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1993 kj
Energy
19g
Fat Total
7g
Saturated Fat
5g
Fibre
41g
Protein
127mg
Cholesterol
212.37mg
Sodium
21g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Use rubber gloves when peeling and cutting beetroot to avoid staining hands.
- Author: Donna Boyle
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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