There's nothing better than a simple, hearty roast for a weekend dinner during the cooler months. But for everyday meals, skip the heavier cuts and choose lean, flavoursome backstraps, and add plenty of vegetables to get your antioxidant and fibre fix.
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Packed with garlic and fragrant herbs, this delicious iron-rich dish is one you'll make time and time again, and as a bonus it's so easy to clean up afterwards.
Lamb and roast veggie one-pan wonder
Ingredients
1 sweet potato, cut into wedges
1/3 cup extra virgin olive oil
sea salt
2 lamb backstrap fillets
2 tsp tamari
1 cup chopped herbs (rosemary and oregano leaves work well)
4 garlic cloves, skin on and smashed
2 cups green beans, trimmed
2 cups small cauliflower florets
freshly ground black pepper
Method
Preheat the oven to 220C .
Coat the sweet potato wedges in half the olive oil and place in a roasting tin. Sprinkle with salt and bake for 15 minutes.
Meanwhile, coat the lamb with the tamari and 1 teaspoon olive oil and set aside until the lamb comes to room temperature.
Toss together the herbs and 2 teaspoons olive oil and scatter over the sweet potato. Add the lamb and top with the smashed garlic cloves. Add the beans and cauliflower and drizzle with the remaining oil. Roast for 15 minutes.
Allow the lamb to rest for 5 minutes, then cut it into thin slices. Serve with the roasted vegetables and season generously with salt and pepper.
CHANGE UP THE PROTEIN: Replace the backstraps with lamb chops, fish, chicken or firm tofu (adjust the cooking times accordingly).
CHANGE UP THE VEG: Roasted broccoli and brussels sprouts are fabulous, and both are wonderful for our livers.
FOR CARB-LOVING FAMILY MEMBERS: Add kipfler potatoes or more sweet potato.
Serves 4.
- From Eat Drink and Still Shrink, by Michelle Chevalley Hedge. Macmillan Australia, $34.99