Butterfly Lamb and Baked Vegies with Mint Jelly

Butterfly Lamb and Baked Vegies with Mint Jelly


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.


  • 1000 g 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

Nutrition Information

Qty per
497g serve
Qty per
Energy 2694cal 542cal
Protein 56g 11g
Fat (total) 24g 5g
 - saturated 6.9g 1.4g
Carbohydrate 32g 7g
 - sugars 12.2g 2.5g
Dietary Fibre 5.8g 1.2g
Sodium 242mg 49mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Butterfly Lamb and Baked Vegies with Mint Jelly is a great way to have a baked dinner within 45 minutes!


  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.

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.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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