Sunday Lamb Roast
| Serves: | 8 - 10 |
| Cooking Time: | 45 minutes |
| Prep Time: | 15 minutes |
Ingredients
- broccoli
- baby carrots
- free range leg of lamb
- creamed spinach stuffed butternut
- frozen roast potatoes with rosemary salt
- roasted beetroot with balsamic vinegar
- sweet potato & pumpkin mash
- steamed sugar snaps
- savoury rice
- pumpkin fritters
- Beef gravy
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the easy-to-cook rosemary & garlic deboned leg of lamb as per packaging instructions.
- To prepare the baby carrots, roast the carrots with maple syrup and butter until tender and seasond kale.
- To prepare the onions, char them in olive ouil until they're really caramelised. Roast in oven for 30 minutes.
- To prepare the roast pears, roast the pears with honey and butter until tender.
- Roast at 180°C for 30 minutes.
- To make oven-baked kale, place 180 g kale on a baking tray, drizzle with 30 ml olive oil and sprinkle with salt, roast at 180°C for 20 minutes.
- Serve lamb with roasted onion petals, savoury rice with fresh coriander, sweet potato and pumpkin mash with pumpkin seeds browned in butter, creamed spinach with kale wilted in olive oil, roast beetroot and balsamic vinegar with feta, lime zest and olive oil, butternut soup topped with butternut ravioli.
- Serve the malva pudding with vanilla bean custard and pears.
- Secret ingredient: Chuckles, serve chopped on top of dessert.
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