Lamb Loin Roast with Root Vegetables & Fresh Mint Sauce - WellBeing Magazine
This roast is the most beautiful flavour combination. A favourite with the family and an all-time classic.
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Cooking tools:
- Instant-read thermometer
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mason jar
- Kettle
Ingredients
- 1 bunch fresh mint leaves, leaves picked from stems
- ¼ cup boiling water
- 1 tbsp rapadura sugar
- 2 tbsp apple-cider vinegar
- 1 beetroot, cut into eighths
- 2 carrots, diced
- 1 parsnip, sliced
- 3 potatoes, peeled & sliced
- 1 sweet potato, sliced
- 3 tbsp extra-virgin olive oil
- Sea salt
- freshly ground black pepper
- 800g lamb loin roast
- 1 tsp dried rosemary
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