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Prosciutto-wrapped lamb roast with veggies

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This Prosciutto-wrapped lamb roast is the perfect addition to any entertaining menu. Packed with colourful veggies, it's so simple yet delicious.

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


  • 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
  • ¼ cup (60ml) olive oil
  • 250g Brussels sprouts, halved
  • Rosemary sprigs, 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.

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


  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.