EASY LAMB ROAST
This recipe for tender and succulent lamb roast is effortless to make.
800 g pkt frozen oven-roast potatoes
250 g frozen baby carrots
olive oil spray
8 lamb cutlets (untrimmed)
2 tbsp mint sauce
1 tbsp fresh rosemary sprigs
250 g frozen green beans
Preheat oven to 220°C or 200°C fan. Arrange potatoes and carrots in a baking dish. Spray with oil and bake for 20 mins. Reduce heat to 200°C or 180°C fan.
Sear cutlets in batches, in a hot non-stick frying pan, until just brown on each side. Arrange over vegetables and brush with mint sauce. Scatter rosemary sprigs over dish.
Return to oven for 10 mins to cook the meat. Serve with green beans, cooked according to packet directions.
PHOTO: Melissa Ann Vermeulen
