Lamb Loin Roast with Root Vegetables & Fresh Mint Sauce
Lamb Loin Roast with Root Vegetables & Fresh Mint Sauce
This roast is the most beautiful flavour combination and an all-time classic, a favourite with the family.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 1 bunch fresh mint leaves, leaves picked from stems
- ¼ cup boiling water
- 1 tbsp rapadura sugar
- 2 tbsp apple-cider vinegar
- 1 beetroot, cut into eighths
- 2 carrots, diced
- 1 parsnip, sliced
- 3 potatoes, peeled & sliced
- 1 sweet potato, sliced
- 3 tbsp extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- 800g lamb loin roast
- 1 tsp dried rosemary
Method
- To make the mint sauce, fi nely chop the mint leaves and place in a small jar. Add the water, rapadura and vinegar. You can do this a few hrs or even a day ahead.
- Preheat the oven to 180°C (fan-forced).
- Place the vegetables on a baking tray, toss in 2 tbsp of the olive oil and season.
- Place in the oven and cook for 20 mins.
- Meanwhile, rub the lamb in the remaining olive oil and rosemary.
- After 20 mins, add the lamb to the middle of the tray and cook for approx. 20 mins (if you want it cooked to medium). Use a meat thermometer to cook the lamb to your liking.
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