Basil Roasted Lamb and Vegetables
400gm Butterfly Lamb
6 Vine Tomatoes
½ C Peas
2 Cloves garlic
¼ C Fresh Basil, finely chopped
1 Tbs Olive Oil
Preheat over to 180°
Season lamb with salt and pepper. Place in a large baking tray.
Roughly chop all the potato and carrots, coat with olive oil and place around the lamb in the baking tray with garlic cloves.
Place in the oven. In the last 30 minutes of cooking add the tomatoes and peas; give everything a stir to coat in juices.
Return to oven and cook until lamb is to your liking.
Mix the basil and olive oil and rub over cooked lamb. Serve.
Serves 2, with left over lamb for lunch tomorrow
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