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.

Serves
6
Prep
15m
Note: + 10 mins resting time
Cooking
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.