Warm roast meal win­ter’s com­fort food

Cambridge Edition - - COMMUNITY COOKBOOK -

my­food­bag.co.nz the veges. Cover with foil and set aside in the fridge un­til you are ready to cook.

Pre­heat oven to 220 de­grees Cel­sius and pull roast out of the fridge. Re­move foil and roast for about 40 min­utes, for medium, or un­til veges are ten­der and lamb is cooked to your lik­ing. Set aside to rest.

Cut broc­coli into small flo­rets and dice stem 1cm, set aside.

While the roast is rest­ing bring a medium pot of wa­ter to the boil. Cook broc­coli and peas in pot for about three min­utes un­til bright green and ten­der.

Chop mint. Drain greens and toss in a serv­ing bowl with mint and but­ter. Sea­son to taste.

Heat gravy and wa­ter in the same pot you used to cook your veges, for about two min­utes or un­til heated through. Add any rest­ing juices from lamb to gravy.

Thinly slice lamb against the grain. To serve, di­vide lamb and veges be­tween plates and top with gravy and mint sauce (if us­ing).

Win­ter Warm­ers is a new lim­ited edi­tion, sea­sonal of­fer­ing from Na­dia and the team at My Food Bag fo­cused on bring­ing your favourite Win­ter flavours to life and fea­tur­ing mouth-wa­ter­ing slow-cooked meals that you can prep in ad­vance. Come home to slow-cooked per­fec­tion!



Lamb leg roast with pota­toes, greens and gravy.

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