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How to make Chilli and parmesan roast lamb

Yield = 6
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 1.3kg Coles Australian Lamb Boneless Shoulder Roast
  • 150g chunky chilli with cashew & parmesan dip
  • 6 thyme sprigs
  • 750g baby potatoes, thickly sliced
  • 500g gold sweet potato, thickly sliced
  • 2 red onions, cut into 1cm-thick slices
  • 3 celery sticks, trimmed, thickly sliced
  • 2 carrots, peeled, thickly sliced
  • 2 tbs olive oil

Method

  • Step 1 Preheat oven to 180°C. Place the lamb on a clean work surface. Untie the lamb and open to lie flat. Spread dip over centre. Roll lamb and secure with kitchen string at 5cm intervals. Top with thyme sprigs.
  • Step 2 Place the potato, sweet potato, onion, celery and carrot in a large roasting pan. Top with the lamb. Drizzle with oil. Season. Roast for 1¼ hours or until lamb is cooked to your liking. Cover with foil. Set aside for 10 mins to rest.
  • Step 3 Transfer the lamb and vegetables to a serving platter.