Thai Roast Lamb With Root Vegetable Recipe

Another great healthy dinner option!
We personally don’t like to use caster sugar but we can easily replace that with some honey. Yum!

rainbow of food

Thai roast lamb

 

Serves 4-6

Prep: 10 minutes, plus marinating time
Cook:
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

INGREDIENTS

  • 1.3kg half leg lamb joint, whole leg or shoulder
  • Salt and freshly milled black pepper

For the Thai marinade

  • 2-3 tbsp prepared red Thai curry paste
  • 2 tbsp mild olive oil
  • 2 tbsp caster sugar
  • Large handful freshly chopped basil leaves

For the roasted root vegetables

  • 450g baby carrots, topped, cleaned and unpeeled
  • 4 medium parsnips, peeled and quartered
  • 160g pack baby turnips, optional
  • 3 medium red onions, peeled and cut into wedges
  • 2 whole garlic bulbs, unpeeled and cut in half horizontally
  • 1 tbsp sunflower oil
  • 1 large bunch fresh thyme leaves, to garnish

 

 

 photo and recipe by http://www.channel4.com

Method

  1. Preheat the oven to 180-190°C/gas mark 4-5. Place the lamb on a chopping board and with a sharp knife make…

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