Stuffed Roast Lamb With Red Onions, Baby Potatoes And Country Vegetables

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 11
Servings 4
Time 20


  • 1
    small stuffed lamb-roll roast
  • 10
    olive oil
  • 10
    dried rosemary
  • 2
    red onions, cut into wedges
  • 2
    whole garlic bulbs, cut in half
  • 100
    red wine vinegar
  • 700
    microwave-in-bag garlic potatoes
  • 500
    fresh country vegetable mix
  • 50
    black-pepper cream cheese
  • 20
  • 40
    soya sauce


Oven temperature: 200°C
1. Rub the lamb with oil, then rosemary and season with salt and black pepper.

2. Place the onions and garlic in a roasting dish and drizzle with half the vinegar. Place the lamb on top and drizzle with the rest of the vinegar. Roast in a preheated oven for about an hour, or until cooked through.

3. While the lamb is roasting, prepare the accompaniments. Microwave the potatoes according to the instructions on the packet. Boil the vegetables until al dente. Drain and season. Stir the cream cheese, honey and soya sauce into the vegetables while hot. Serve slices of lamb with the onions and garlic, accompanied by the vegetables and potatoes.


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