Nutritional information does not include the following ingredients: Mint and Rosemary Marinated Butterfly Lamb , Pumpkin, Carrots, Potato, Olive oil, Broccoli, Peas
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Butterfly Lamb and Baked Vegies with Mint Jelly is a great way to have a baked dinner within 45 minutes!
Method
Preheat oven to 180 degrees celcius or heat BBQ.
Place Lamb on a lined baking tray or BBQ mat if cooking on the BBQ.
Place cubed vegies (except broccoli and peas) in baking dish and drizzle with olive oil.
Place both trays in the oven.
Bake for 40mins. After 20 minutes flip the meat. Whilst cooking, turn the vegies once or twice.
Steam broccoli and peas.
Once meat cooking time is up check with meat thermometer.
Slice your desired thickness of strips and serve on a plate with baked vegies & steamed greens.
Recipe Hints and Tips:
Butterfly Lamb and Baked Vegies with Mint Jelly is best served immediately.
The Lamb is suitable to freeze for up to four months.
You can also slice Lamb thin and serve atop a bed of baby spinach with baked vegies or even as a warm salad.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
