Chilli and parmesan roast lamb

For a twist on the traditional roast, stuff boneless lamb shoulder with chilli, cashew and parmesan dip and bake with potatoes, carrots and thyme.

6

15m

Note: + 10 mins resting time

1h 15m

Ingredients

  • 1.3kg Coles Australian Lamb Boneless Shoulder Roast
  • 150g chunky chilli with cashew & parmesan dip
  • 6 thyme sprigs
  • 750g baby potatoes, thickly sliced
  • 500g gold sweet potato, thickly sliced
  • 2 red onions, cut into 1cm-thick slices
  • 3 celery sticks, trimmed, thickly sliced
  • 2 carrots, peeled, thickly sliced
  • 2 tbs olive oil

Method

STEP 1

Preheat oven to 180°C. Place the lamb on a clean work surface. Untie the lamb and open to lie flat. Spread dip over centre. Roll lamb and secure with kitchen string at 5cm intervals. Top with thyme sprigs.

STEP 2

Place the potato, sweet potato, onion, celery and carrot in a large roasting pan. Top with the lamb. Drizzle with oil. Season. Roast for 1¼ hours or until lamb is cooked to your liking. Cover with foil. Set aside for 10 mins to rest.

STEP 3

Transfer the lamb and vegetables to a serving platter.

 

Serve with thyme sprigs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.