QUICK & SIMPLE
carrots, parsnips, red onion and lamb minute steaks Serves 4 EASY 40 mins
Budget meals in a jiffy
Preheat the oven to 200˚C. Grease and line a baking sheet with baking paper. Set aside until needed. Wash and cut 5 large carrots and 3 parsnips in half lengthways and cut
1 medium red onion into thin wedges. Place in a medium bowl and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste. Toss until the vegetables are thoroughly coated. Transfer to the prepared baking sheet and roast in the preheated oven until tender, about 25 – 30 minutes. While the vegetables are roasting, rub 4 lamb minute steaks with 2 tbsp barbecue spice, salt and freshly ground black pepper. Place the steaks in a lightly greased pan and fry over high heat until cooked, about 1 – 2 minutes per side. Remove from heat and set aside. Serve the minute steaks with the roasted carrots, parsnips and red onion alongside.