Butterfly Lamb and Baked Vegies with Mint Jelly is a great way to have a baked dinner within 45 minutes!
Butterfly Lamb and Baked Vegies with Mint Jelly
Course: Lamb, Meats, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram Mint and Rosemary Marinated Butterfly Lamb
1 cup Pumpkin-peeled and cubed
1 cup Carrots-peeled and cubed
1 cup Sweet potato-peeled and cubed
1 cup Potato-peeled and cubed
1 tbsp Olive oil
1 cup Broccoli-cut
1 cup Peas
1 cup Mint jelly
Directions
- Preheat oven to 180 degrees celcius or heat BBQ.
- Place Lamb on a lined baking tray or BBQ mat if cooking on the BBQ.
- Place cubed vegies (except broccoli and peas) in baking dish and drizzle with olive oil.
- Place both trays in the oven.
- Bake for 40mins. After 20 minutes flip the meat. Whilst cooking, turn the vegies once or twice.
- Steam broccoli and peas.
- Once meat cooking time is up check with meat thermometer.
- Slice your desired thickness of strips and serve on a plate with baked vegies & steamed greens.
- Recipe Hints and Tips:
- Butterfly Lamb and Baked Vegies with Mint Jelly is best served immediately.
- The Lamb is suitable to freeze for up to four months.
- You can also slice Lamb thin and serve atop a bed of baby spinach with baked vegies or even as a warm salad.
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