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Mint and rosemary roast lamb with veggies

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  • High in protein
  • No added sugar
  • Shellfish free
  • Seafood free
  • Wheat free
  • Sesame free
  • Peanut free
  • Gluten free
  • Egg free

Served with baby broccoli and cherry tomatoes, this simple roast lamb recipe makes for a quick and easy family dinner. Try it for a fuss-free midweek meal.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Mint and rosemary roast lamb with veggies


  • 2 x 215g pks Coles Australian Lamb Rump Steaks with Mint & Rosemary
  • 250g vine-ripened cherry tomatoes
  • 2 bunches baby broccoli or 1 bunch Coles Australian Broccolini Family Bunch
  • 2 tbs natural almonds, chopped
  • 1/3 cup (25g) Coles Shredded Parmesan Cheese

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a chargrill on medium-high. Spray the lamb with olive oil spray and season. Cook for 2-3 mins each side. Transfer to a small baking tray.
  2. Step 2

    Meanwhile, preheat oven to 200°C. Line 2 baking trays with baking paper. Place the tomatoes on 1 lined tray. Place the baby broccoli on the remaining lined tray. Spray with olive oil spray and season. Bake the tomatoes for 5 mins.
  3. Step 3

    Sprinkle the baby broccoli with parmesan and almond. Add to the oven and bake with tomatoes for 5-10 mins or until the vegetables are tender, adding the lamb to the oven for the last 5-8 mins of cooking or until the lamb is cooked through. Serve lamb with the vegetables.

Nutrition Information

Per Serve

Energy: 1161kJ/278 Cals (13%)

Protein: 26g (52%)

Fat: 13g (19%)

Sat fat: 5g (21%)

Carb: 11g (4%)

Sugar: 6g (7%)

Fibre: 3g (10%)

Sodium: 688mg (34%)