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Prosciutto-wrapped lamb roast

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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.

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + 10 mins resting time
Lamb loin and cauliflower salad

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

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Method

  1. Step 1

    Preheat oven to 180˚C. Place the lamb in a large roasting pan and cover with foil. Roast for 30 mins.
  2. 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.
  3. 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.
  4. Step 4

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

Prosciutto-wrapped lamb roast

Prosciutto-wrapped lamb roast
  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + 10 mins resting time
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
    Description

    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.

    Method
    1. Step 1

      Preheat oven to 180˚C. Place the lamb in a large roasting pan and cover with foil. Roast for 30 mins.
    2. 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.
    3. 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.
    4. Step 4

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