Name: Lamb mini roast
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1 lamb leg mini roast; 2 tablespoon fresh rosemary leaves, plus extra springs; 1 tablespoon olive oil; 1 tablespoon honey; 2 teaspoon dijon mustard; 2 clove garlic, sliced; 2 potatoes, peeled, quartered, par-boiled; 100 gram pumpkin, seeded, skin on, chopped; 1 red onion, cut into wedges; 1 zucchini, thickly sliced; 6 cherry tomatoes; mint sauce, to serve (optional)

Ingredients

1 lamb leg mini roast

2 tablespoon fresh rosemary leaves, plus extra springs

1 tablespoon olive oil

1 tablespoon honey

2 teaspoon dijon mustard

2 clove garlic, sliced

2 potatoes, peeled, quartered, par-boiled

100 gram pumpkin, seeded, skin on, chopped

1 red onion, cut into wedges

1 zucchini, thickly sliced

6 cherry tomatoes

mint sauce, to serve (optional)

Method

1.Place meat on a rack in a baking dish.

2.In a small bowl, combine rosemary, oil, honey, mustard and garlic. Rub into meat. Marinate, chilled, for 20 minutes (optional).

3.Preheat oven to hot, 200°C

4.Bake lamb for 10 minutes. Place potato, pumpkin and onion into same dish. Bake for a further 20 minutes. Add zucchini and tomatoes and bake for 10-15 minutes until lamb is cooked to taste.

5.Rest lamb, covered with foil, for 5 minutes. Serve sliced with vegetables.

Cooking time for lamb is 50-60 minutes per kg.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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