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How to make Honey mustard mini roast with peperonata

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 2 x 300g lamb mini-roasts
  • 2 garlic cloves, sliced
  • Olive oil
  • 1 cup hot water
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons wholegrain mustard
  • 2 tablespoons olive oil
  • 2 red capsicums seeded, cut into 1cm pieces
  • 1 onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 250g punnet cherry tomatoes
  • 1/2 cup basil leaves, torn, plus extra leaves to serve

Method

  • Step 1 Preheat oven to hot, 200C. Using a small, sharp knife, make several deep incision into the lamb and press a slice of garlic into each slit. Brush with oil. Sprinkle with salt and pepper.
  • Step 2 Place lamb on a greased wire rack in a baking dish. Then add water to baking dish.
  • Step 3 Bake lamb for 25 mins. Remove from oven and spread with combined honey and mustard. Return to oven and bake for a further 10-20 mins, until cooked to taste. Rest lamb for 10 mins, loosely covered with foil, before serving.
  • Step 4 Meanwhile to make the peperonata, heat oil in a large frying pan on medium. Saute capsicum, onion and garlic for 2-3 mins until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 4-5 mins until tender. Stir in the basil and season to taste.
  • Step 5 Serve lamb with peperonata. Sprinkle with extra basil leaves.