Lamb with thyme roasted vegetables
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Time to make:
50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
$6.31 per serve
(at time of publication)
Full ingredients list:
- 600g brushed potatoes, peeled, cut into small chunks
- 1 large red capsicum, chopped
- 1 large eggplant, chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 bunches asparagus, trimmed, cut into thirds
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, crushed
- Chopped fresh parsley
- 4 x 125g lamb leg steaks, fat trimmed
- cooking oil spray
Nutritional information (per serve)
Step 1 Preheat oven to 210°C. Line a large roasting pan with baking paper. Place potato, capsicum, eggplant and onion into a bowl. Add 1 1/2 tablespoons of oil and toss to coat. Spread out in roasting pan in a single layer. Roast for 20–25 minutes, or until almost tender.
Step 2 Place asparagus and remaining oil into the bowl. Toss to combine then add to pan, along with thyme and garlic. Toss to coat. Return pan to oven and roast for a further 10 minutes. Season vegies with pepper and sprinkle with parsley.
Step 3 Meanwhile, place a chargrill pan over medium-high heat (or set a barbecue to medium-high). Spray lamb with oil and season with pepper. Cook for 4–5 minutes each side, or until cooked to your liking. Serve lamb with roasted vegies.
Taste the difference! This recipe uses fresh summer asparagus, capsicum and eggplant.
About this recipe
First published: December 2012