26/03/2026
One Pan Roast Lamb
Ingredients
Roast lamb:
1.5 kg rack of lamb , trimmed
salt & freshly ground black pepper to taste
2 large cloves garlic , crushed
30 ml chopped sage
15 ml fresh thyme
6 medium potatoes , washed
30 ml oil
salt flakes to taste
8 beetroot(s) , scrubbed
250 g baby carrots , washed
salt & freshly ground black pepper to taste
Quinoa salad:
250 ml quinoa
500 ml vegetable stock
60 ml olive oil
30 ml lemon juice
5 ml cumin powder
5 ml ground coriander
salt to taste
fresh coriander
Yoghurt sauce:
250 ml Double Cream Plain Yoghurt
60 ml milk
60 ml freshly chopped mixed herbs , mint, coriander & thyme
salt & freshly ground black pepper to taste
Method
Roast lamb:
1. Preheat the oven to 180°C. Score the fat on the lamb in a criss cross way and season generously. Place in the corner of a baking sheet.
2. Combine the garlic, sage and thyme and sprinkle over the lamb.
3. Rub the potatoes with oil and place in the other corner of the baking sheet next to the lamb. Sprinkle with salt.
4. Arrange the beetroot and carrots in the remaining 2 corners and drizzle lightly with oil.
5. Roast for 45 - 60 minutes or until golden and the vegetables are soft. Remove the beetroot and carrots from the pan. Trim and cut the beetroot into halves or quarters. Set aside.
6. Keep the lamb warm, but do not slice yet.
