Garlic and Rosemary Mini Lamb Roast with Pumpkin, Parsnip and Brussels Sprouts

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 1.5 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic and rosemary oil. Place in the oven and roast for 50-55 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 3/4 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 2 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic and rosemary oil. Place in the oven and roast for 45 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 1 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 1 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic, rosemary and oil. Place in the oven and roast for 45 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 1/2 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 1 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic, rosemary and oil. Place in the oven and roast for 45 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 1/2 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 1 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic, rosemary and oil. Place in the oven and roast for 45 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 1/2 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.

Preheat oven to 180°C. Cut pumpkin into wedges, removing seeds. Trim Brussels sprouts and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop. Cut the parsnip in half. Cut the top half into 4 lengthways and the bottom into 2 lengthways – this (creates 6 roughly equal sized pieces).

In a small bowl, mix together garlic, half the rosemary and 1 tbsp of olive oil. Pat the lamb roast dry and place in a baking dish. Season the lamb with salt and pepper and rub the roast with the garlic, rosemary and oil. Place in the oven and roast for 45 minutes.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges and parsnips. Season with salt and pepper, drizzle of olive oil and remaining rosemary. Bake in the oven for 30-40 minutes or until veg is golden and cooked through.

Remove the lamb from the oven and rest for 5 minutes. Add the gravy to a pot on a medium heat with 1/2 cup water and any juices from the roast. Mix and warm the gravy until thickened. Divide the onions, Brussels sprouts, parsnips and pumpkin between serving plates. Slice the lamb and divide between plates. Serve with the gravy and Dijon mustard.