Recipes

Rosemary Roasted Lamb and Veggies

What's for dinner tonight? A nod to the land down under: succulent roasted lamb paired with a gorgeous Australian red

By Catherine RBarr /

Credit: Catherine Roscoe Barr

A meal inspired by the land down under – and its love of lamb

The perfect dinner for a cold, winter’s night: succulent, seasoned lamb, roasted-to-perfection veggies, and a hearty Australian red

This dish is a nod to the time we recently spent in Sydney – boy do those Aussies love their lamb! We were in Sydney for nine wonderful months while my husband worked on Legend of the Guardians: The Owls of Ga’Hoole, a beautiful film based on the fantasy book series Guardians of Ga’Hoole by Kathryn Lasky. And it just came out on DVD in case you missed it on the big screen.

It’s fun to play around with seasonings and this blend of rosemary, mayo, garlic, salt and pepper worked out lovely with lamb. And since I’m a huge fan of one-pot cooking, I added the delicious veggies to the roasting dish and they turned out marvelously. All that was needed was some warm and inviting greens.

A hot dressing tossed with spinach would be the perfect accompaniment for this meal. Something like the salad I made for Beef Pot Pie night would be great – just add the maple syrup to the dressing, lose the goat cheese and pecans, and swap the mixed greens for spinach. Yum.

Serve with a gorgeous Australian red like Banrock Station’s Cab Sauv.

Ingredients

  • 8 Frenched lamb cutlets
  • 2 tbsp mayo
  • 2 tsp rosemary
  • 2 cloves garlic, minced
  • 1 tsp coarse sea salt
  • 1 tsp coarse ground pepper
  • 2 large carrots, chopped
  • 8 baby potatoes, choped
  • 1 turnip, chopped
  • 1 onion, chopped
  • 1 bulb of garlic, separated with skins left on cloves
  • 1 tbsp canola oil
  • 1 tsp coarse sea salt

Instructions

  1. Preheat oven to 375F.
  2. In large roasting dish, combine carrots, potatoes, garlic, turnip, onion, oil and salt.
  3. Cook for about 60 minutes, or until carrots are tender.
  4. Meanwhile, combine mayo, rosemary, garlic, salt and pepper in small bowl and spread over both sides of lamb cutlets. 
  5. Add lamb to veggies when there are 30 minutes left.

Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.