Mint & Chilli Lamb Roasts With Roasted Parsnips
Recipe: #31562
March 03, 2019
Categories: Lamb/Mutton, Parsnips, Australian, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (481.8 g)
- Calories 701.3
- Total Fat - 29.4 g
- Saturated Fat - 8.6 g
- Cholesterol - 215.6 mg
- Sodium - 401.3 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 7.9 g
- Sugars - 19.9 g
- Protein - 58.3 g
- Calcium - 107.1 mg
- Iron - 6.4 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 220C (425F).
Step 2
Place mint jelly, chilli flakes, salt and pepper in a large bowl and mix to combine and then add the lamb and toss to coat and set aside at room temperature for 10 minutes to marinate.
Step 3
While the lamb is marinating, place the parsnips on a large oven tray and drizzle with oil and toss to coat and cook for 10 minutes and then turn the parsnips over and drizzle over the water and top with the lamb and cook for 25 minutes for medium rare or until cooked to your liking.
Step 4
Sprinkle with the extra chilli flakes and slice to serve.
Tips
No special items needed.
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