Yields1 Serving

Ingredients
 Rolled Lamb Roast from Abu Ahmad Butchery
 Potatoes, carrot, onion, leek, garlic (any seasonal vegetables or any you have available)
 3 cloves of garlic
 1 tsp cracked black pepper
 1 tsp mild/sweet paprika
 ¼ tsp dried chilli flakes
 1 tsp sea salt
 ¼ fresh mint leaves
 2 cups flat leaf parsley
 ½ cup olive oil
 ¼ cup white vinegar
 Vegeta stock seasoning

Method
1

Rub the lamb with olive oil, salt and pepper and place into the oven at 180 degrees. Cook for 1.5 hours.

2

Cut up roast veggies and season evenly with olive oil and vegeta seasoning. Place in the oven and cook for approx 30 minutes.

3

To make the chimichurri in a food processor blend garlic cloves, black pepper, sweet paprika, chilli flakes, sea salt, mint leaves, parsley, olive oil and white vinegar. Blend until fully combined.

4

Serve roast with veggies and chimichurri and salt to taste.

 

Ingredients

Ingredients
 Rolled Lamb Roast from Abu Ahmad Butchery
 Potatoes, carrot, onion, leek, garlic (any seasonal vegetables or any you have available)
 3 cloves of garlic
 1 tsp cracked black pepper
 1 tsp mild/sweet paprika
 ¼ tsp dried chilli flakes
 1 tsp sea salt
 ¼ fresh mint leaves
 2 cups flat leaf parsley
 ½ cup olive oil
 ¼ cup white vinegar
 Vegeta stock seasoning

Directions

Method
1

Rub the lamb with olive oil, salt and pepper and place into the oven at 180 degrees. Cook for 1.5 hours.

See also  Gourmet Toasted Sandwiches 
2

Cut up roast veggies and season evenly with olive oil and vegeta seasoning. Place in the oven and cook for approx 30 minutes.

3

To make the chimichurri in a food processor blend garlic cloves, black pepper, sweet paprika, chilli flakes, sea salt, mint leaves, parsley, olive oil and white vinegar. Blend until fully combined.

4

Serve roast with veggies and chimichurri and salt to taste.

Lamb Roast with Chimichurri
Hoda Hannaway
She competed in MasterChef Australia and was eliminated on 28 June 2018, finishing in 11th position. She appeared subsequently as a guest chef on Studio 10 and conducted a pop-up restaurant at Tarboosh, Balmain