Meat - Mustard Lamb with Roast Root Veg by
CatDunn1206
Source: Hello Fresh
Ingredients
200g sweet potato, peeled and cut into 1cm thick wedges
300g Brussels sprouts, halved
1 beetroot, washed and cut into 1cm thick wedges
1 tbs olive oil
500g lamb mini roast
1 tbs wholegrain mustard
1/3 bunch parsley, finely chopped
200
g sweet potato, peeled and cut into 1cm thick wedges
300
g Brussels sprouts, halved
1
beetroot, washed and cut into 1cm thick wedges
1
tbs olive oil
500
g lamb mini roast
1
tbs wholegrain mustard
1/3
bunch parsley, finely chopped
Instructions
1. Preheat the oven to 200 degrees celcius (180 fan forced)
2. Toss the sweet potato, Brussels sprouts and beetroot in the olive oil and place on the prepared oven tray. Season with salt and pepper. Cook in the oven for 40-45 minutes or until the vegetables are tender and golden.
3. Meanwhile, heat an ovenproof frying pan over a medium-high heat. Season the lamb mini roast with salt and pepper and then add the lamb fat side down and sear for 2 minutes on each side to seal in all of the juices.
4. Rub the wholegrain mustard all over the lamb with the back of a spoon. Place the pan in the oven for the last 25-30 minutes of the vegetable cooking time. Remove the lamb and the vegetables from the oven. Cover the vegetable with foil and set aside the lamb on a plate. Cover with foil and rest for 10 minutes before slicing.
TIP: Resting the lamb is an important part of the cooking process to ensure the meat is tender. Do not skip this step.
5. To serve, divide the vegetable and lamb between plates and garnish with the parsley.
Servings: 2
Serving Size: 1 person
Nutrition Information (per serving):
Calories |
509 |
Fat |
20.6 g |
Saturated Fat |
6.8 g |
Sodium |
466 mg |
Carbohydrates |
2.3 |
Sugars |
12.7 g |
Protein |
53.3 g |