Lamb, Parsnip And Brussels Sprout Tray Bake

This delicious lamb, parsnip and Brussels sprout tray bake will fill the kitchen with a mouth-watering aroma, and a bonus is that its ready in just under an hour!

The ingredient of Lamb Parsnip And Brussels Sprout Tray Bake

• 9 rosemary sprigs cut into 1cm pieces
• 2 coles australian lamb rack roasts
• 2 parsnips peeled quartered lengthways
• 2 leeks pale section only cut into 4cm pieces
• 1 brussels sprout stalk
• 1 lemon cut into wedges
• 1 garlic bulb halved
• 2 tbs olive oil
• 500g vine ripened cherry tomatoes
• 1 cup 280g coles finest greek style yoghurt
• 1 tsp ground cumin
• 1 tbs lemon juice
• flat leaf parsley leaves to serve

The Instruction of lamb parsnip and brussels sprout tray bake

• preheat oven to 200u00b0c use a small sharp knife to cut 3 slits in each lamb rack insert rosemary into each slit
• heat half the oil in a large flameproof roasting pan add the lamb fat side down and cook for 5 mins or until golden turn and cook rotating for 2 mins or until browned all over
• arrange the parsnip leek brussels sprout stalk lemon and garlic around the lamb in the pan drizzle with the remaining oil and season roast in oven for 30 mins for medium or until the lamb is cooked to your liking adding the tomatoes to the pan for the last 10 mins of cooking transfer the lamb to a serving platter cover with foil and set aside for 5 mins to rest
• squeeze half the roasted garlic from the bulb and finely chop place the yoghurt in a small bowl add to the chopped garlic and stir to combine heat a small frying pan over medium heat add the cumin and cook for 30 secs or until aromatic add to the yoghurt mixture and stir to combine add the lemon juice and 1 tbs of warm water and stir to combine
• serve lamb and vegetables with the yoghurt mixture and parsley leaves

Nutritions of Lamb Parsnip And Brussels Sprout Tray Bake

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