Lamb roast with pine nuts and rosemary
Pine nuts add a new flavour to this classic Kiwi lamb dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 kilograms lamb roast, shank end
- 6 cloves garlic
- 1/2 cup fresh rosemary leaves
- 1/4 cup roasted pine nuts
- 2 tablespoons avocado oil
- 1/2 teaspoon iodised salt
- freshly ground black pepper
- 600 grams pumpkin
- 2 red peppers
- 2 tablespoons red pepper relish
- 1 cup vegetable stock
- 1 cup water
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