Mini Lamb Roast with Roasted Parsnip, Kohlrabi and Gravy

Mini Lamb Roast with Roasted Parsnip, Kohlrabi and Gravy

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 15, 2018.
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We think lamb leg is best cooked medium but feel free to cook it for less or longer if you prefer.

Ingredients

Roasties

  • 1 parsnip
  • 1 carrot
  • ½ kohlrabi
  • ½ cup frozen peas
  • 1 tsp butter

Lamb and Gravy

  • 150g lamb leg steak (at room temperature)
  • 1 tsp lamb roast spice
  • 80g red wine gravy

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Cut parsnip and carrot into 1cm wedges lengthways. Dice kohlrabi 2cm.
  2. Toss parsnip, carrot and kohlrabi together on prepared tray with a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
  3. Pat lamb dry and season. Coat in lamb roast spice. When vegetables have about 10 minutes cook time remaining, cook lamb. Heat a drizzle of oil in a small frypan on medium heat. Cook lamb for 2-3 minutes each side (depending on thickness) for medium, or cooked to your liking. Set aside to rest, covered for 2-3 minutes.
  4. While lamb rests, cook peas in pot of boiling water for 2-3 minutes, until tender. Drain and return to pot with butter. Toss to coat, season and set aside.
  5. While peas cook wipe out pan, add gravy and cook on medium heat for 1-2 minutes, until hot.
  6. To serve, place roasties, peas and lamb on plate. Spoon over hot gravy.

Nutritional Information

Energy 2377 kj
568 kcal
Protein 41.7g
Carbohydrate 33.2g
Fat 25.9g