A one pan roast dinner with a sticky redcurrant glaze! The leftovers are wonderful cold in sandwiches.
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Preheat the oven to 180˚C, gas mark 4. Put the parsnips in a large roasting tin and sprinkle over ½ tbsp oil. Season and roast for 15 minutes. Remove from the oven and add the potatoes, radishes, garlic halves and rosemary sprigs to the tin. Toss together in the remaining ½ tbsp oil and season.
Warm the redcurrant jelly in the microwave and brush all over the lamb. Season and sit the lamb on top of the veg, then pour in the stock. Roast for 1 hour, turning the veg halfway through. Ensure the surface of the meat is thoroughly cooked and the juices run clear, then remove from the oven and squeeze the roasted garlic out into the roasting tin. Mix with the veg and roasting juices and transfer to a serving dish.
Slice the lamb and arrange on top of the vegetables, drizzling with the roasting juices. Serve with steamed green vegetables and more redcurrant jelly on the side, if liked.
Radishes are a great addition to roasted vegetables as they have a nice pepperiness. You could also add turnips and carrots to the mix, if you like.
Typical values per serving when made using specific products in recipe
Energy | 2,183kJ/ 520kcals |
|---|---|
Fat | 19g |
Saturated Fat | 6.4g |
Carbohydrates | 33g |
Sugars | 14g |
Fibre | 6.1g |
Protein | 49g |
Salt | 1g |
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