Roast spring lamb with rosé wine & oranges
Perfect for an Easter celebration or a Sunday lunch with the family.
Pepper & honey-roasted roots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 3 tbsp olive oil
- 5 medium carrotspeeled and cut into long slices
- 1 large celeriacpeeled and cut into chunks
- 5 parsnipspeeled and cut into long sticks
- 2 tbsp clear honey
- 2 tsp black peppercornroughly cracked
Nutrition: per serving
- kcal129
- fat5g
- saturates1g
- carbs19g
- sugars3g
- fibre7g
- protein3g
- salt1.19glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
step 2
Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.
