Name: Stuffed Roast Lamb With Red Onions, Baby Potatoes And Country Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 lamb stuffed roast; 10.00 ml fresh chillies 573; 10.00 ml dried rosemary; 2.00 red onions cut inot wedges; 2.00 garlic whole bulb, halved; 100.00 ml vinegar red wine; 700.00 g potatoes garlic; 500.00 g fresh; 50.00 g cream cheese black pepper; 20.00 ml honey; 40.00 ml soy sauce

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Ingredients (11)

1.00	lamb — stuffed roast
10.00 ml	fresh chillies — 573
10.00 ml	dried rosemary
2.00	red onions — cut inot wedges
2.00	garlic — whole bulb, halved
100.00 ml	vinegar — red wine
700.00 g	potatoes — garlic
500.00 g	— fresh
50.00 g	cream cheese — black pepper
20.00 ml	honey
40.00 ml	soy sauce

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Method:

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.