• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons clear honey

  3. 2 tablespoons bottled mint sauce

  4. 2 x 300g lamb rump roasts

  5. 4 medium parsnips, quartered, cored

  6. 1 tablespoon chopped mint leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/180C fan forced. Combine 1 tablespoon oil, the honey and mint sauce in a non-metal bowl; add lamb and turn to coat. Season with plenty of black pepper. Let stand for 10 minutes.

  2. Toss parsnips with remaining oil in a baking pan. Drain lamb, reserving marinade in a small saucepan. Place lamb on a rack over parsnips. Bake for 20-25 minutes until parsnips are tender and lamb is cooked medium-rare.

  3. Meanwhile, simmer marinade for 2-3 minutes until thickened. Remove from heat; stir through chopped mint. Slice lamb and drizzle with mint sauce. Serve with parsnips and beetroot leaves.


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