Serves:

4

Description:

This traditional roast is easy to cook and bound to warm up winter.

Ingredients:

• 8 small potatoes, scrubbed
• 1 parsnip, trimmed and peeled
• 1/2 swede, peeled
• 1 turnip, scrubbed or peeled
• 500g Jap pumpkin, peeled
• 1 sweet potato, peeled
• 2 tbsp olive oil
• 1 tsp chopped garlic
• Pinch salt and coarsely ground black pepper
• 2 small well-trimmed racks lamb
• 1 tsp chopped rosemary

Method:

1. Cut parsnip, swede, turnip, pumpkin and sweet potato into chunks about size of potatoes. Toss in 1 tbsp of the olive oil, 1 tsp of the garlic and salt and pepper.
2. Arrange in a baking dish and bake at 200°C until half cooked, about 20 minutes.
3. Rub lamb with remaining olive oil, garlic, rosemary, and salt and pepper. Cook outside of lamb in hot frying pan to seal in juices and lightly brown.
4. Transfer lamb to baking dish and cook in oven with vegetables until juices run clear, 20 – 25 minutes. Allow lamb to ‘rest’ a few minutes before carving.

Tips: 

• Try using whole baby vegetables such as parsnips, onions, turnips, beetroot and carrots – they are sweet, tender and flavoursome. Add at the same time as the potatoes, and cut beetroot in half to ensure thorough cooking.
• To make delicious gravy, add about 1 cup vegetable or beef stock to pan lamb has been cooked in. Heat gently, stirring, 1 minute. Blend liquid with a piece of pumpkin and sweet potato, then return to the pan and heat through.

Recipe by: Vikki Leng

Website: vikkileng.com.au