QUICK ROAST LAMB
When you want the roast experience but haven't got hours to spare, this version really hits the spot
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.
- Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.
- Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.
Nutrition Facts : Calories 606 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
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