Rosemary Lamb With Mashed Peas

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Create a traditional roast lamb dinner with minimal fuss using this simple recipe.

The ingredient of Rosemary Lamb With Mashed Peas

• 2 about 500g each heart smart lamb round roast
• 2 tablespoons fresh rosemary leaves
• 2 garlic cloves thinly sliced
• 2 teaspoons olive oil
• salt freshly ground pepper
• 1kg parsnips peeled quartered lengthways
• 1 bunch baby carrots ends trimmed
• 500g birds eye frozen peas
• 1 4 cup 60ml massel beef stock

The Instruction of rosemary lamb with mashed peas

• preheat oven to 220u00b0c place the lamb roasts on a wire rack over a baking dish use a small sharp knife to make small slits over the lamb push a piece of rosemary and garlic into each slit rub with 1 teaspoon of the oil season with salt and pepper toss the parsnips and carrots in the remaining oil and season with salt and pepper spread over a tray lined with non stick baking paper roast for 30 minutes add the lamb and continue to cook for a further 20 30 minutes for medium or until cooked to your liking
• meanwhile cook the peas in a small saucepan of boiling water until tender drain well mash the peas
• add the stock to the baking dish bring to the boil and boil for 1 2 minutes or until stock reduces slightly thinly slice the lamb serve the lamb with the roasted parsnips carrots smashed peas and drizzle with the reduced stock

Nutritions of Rosemary Lamb With Mashed Peas

calories: 407 973 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 25 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 44 grams protein
calories: 107 milligrams cholesterol
calories: 177 66 milligrams sodium
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calories: nutritioninformation