Roast lamb and lemon infused veggies
Lamb roast is pretty simple and can be done a million ways, but this is my favourite for a quick and easy meal that will feed you for a few days
1 kg Lamb Loin
5 cloves of garlic
Salt and pepper
Method: Preheat oven to 175 degrees celceus. Prepare lamb in a baking tray. Easy option – drizzle olive oil, season with salt and pepper and top with a sprig of Rosemary. The better option – in a pestle and mortar, grind some Himalayan rock salt with some black peppercorns, a tablespoon of Rosemary leaves and some lemon Zest. Add some olive oil to turn it into a paste and rub it all over the lamb.
Put the lamb in the oven for 35-40 mins.
Prepare another baking tray, cut the broccoli and cauliflower into small pieces, place around the tray, cut the lemon into wedges, place around the tray, smash the garlic with a knife and put the whole pieces around the tray, fill the gaps with the cherry tomatoes, drizzle some olive oil, season with salt and pepper and place in the oven for the final 20 minutes with the lamb.