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Speedy roast lamb with beetroot and sweet potato

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

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

  • 1
    Preheat 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.
  • 2
    Line 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.
  • 3
    Roast vegetables and lamb for 25 minutes for medium or until cooked to your liking. Stand lamb, covered, for 5 minutes. Thinly slice.
  • 4
    Meanwhile 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.

Source: taste.com.au

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