Butterfly Lamb and Baked Vegies with Mint Jelly

  • Recipes
  • Butterfly Lamb and Baked Vegies with Mint Jelly

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 is a great way to have a baked dinner within 45 minutes!

serves
4
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 1 kg 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


Method

  1. Preheat oven to 180 degrees celcius or heat BBQ.
  2. Place Lamb on a lined baking tray or BBQ mat if cooking on the BBQ.
  3. Place cubed vegies (except broccoli and peas) in baking dish and drizzle with olive oil.
  4. Place both trays in the oven.
  5. Bake for 40mins. After 20 minutes flip the meat. Whilst cooking, turn the vegies once or twice.
  6. Steam broccoli and peas.
  7. Once meat cooking time is up check with meat thermometer.
  8. Slice your desired thickness of strips and serve on a plate with baked vegies & steamed greens.

Notes

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.

Facebook Comments

RELATED ARTICLE