Prosciutto-wrapped lamb roast

This tender roast lamb is wrapped in salty prosciutto for a flavoursome sunday-night dinner. Served with roast veggies, it is a satisfying meal your family will love.

4

15m

Note: + 10 mins resting time

1h 30m

Ingredients

  • 1.5kg Coles Lamb Loin Wrapped in Prosciutto
  • 4 medium beetroot, peeled, quartered
  • 1 large red onion, cut into wedges
  • 1 red capsicum, seeded, chopped coarsely
  • 500g Kent pumpkin, coarsely chopped
  • 1 medium cauliflower, cut into florets
  • 1/4 cup (60ml) olive oil
  • 250g brussels sprouts, halved
  • Rosemary sprigs, to serve

Method

STEP 1

Preheat oven to 180˚C. Place the lamb in a large roasting pan and cover with foil. Roast for 30 mins.

STEP 2

Place the beetroot, onion, capsicum, pumpkin and cauliflower in a large bowl. Drizzle with 2 tbs of the oil and toss to combine. Season. Arrange the beetroot mixture around lamb in the pan. Cover with foil and roast for 40 mins.

STEP 3

Add brussels sprouts to the pan and drizzle the lamb and vegetables with the remaining oil. Roast, uncovered, for a further 20 mins or until the lamb is cooked through and the vegetables are tender. Cover loosely with foil and set aside for 10 mins to rest.

STEP 4

Transfer the lamb and vegetables to a serving platter. Sprinkle with rosemary to serve.

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.