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Mint & Chilli Lamb Roasts With Roasted Parsnips
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #31562
March 03, 2019
Categories: Dinner, Main Dish, Lamb/Mutton, Vegetables, Parsnips, Australian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Non-Dairy more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 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 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 & Variations
No special items needed.
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