Roast Lamb with Pumpkin, Jerusalem Artichokes and Beetroot
The onset of wintry evenings and our desire to eat natural wholefoods has led us to having lots of yummy roast dinners!
I previously avoided roasts as I had the preconception that they were difficult to make and involved lots of washing up afterwards. That was until I discovered how to do a delicious and easy 'single dish roast', we now have them a couple of times a week and the leftovers make a fantastic breakfast or lunch too.
1. Pre-heat oven to 180 C
2. Put Meat in a large lasagna dish and leave to cook for 30mins
3. Add your choice of vegetables, giving them a toss in the meat juices
4. Place back into the oven for 1 hour