Garlic and Rosemary Mini Lamb Roast with Pumpkin, Red Onion and Brussels Sprouts

Preheat oven to 180C. Cut pumpkin into wedges, removing and discarding any seeds. Trim Brussels sprouts, remove any discoloured outer leaves and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop.

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 and rosemary oil. Place in the oven and roast for 45 minutes.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges. 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.

Tip! You can roast the veg on the same tray as the lamb if you prefer.

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

Tip! Add more water to gravy to adjust to desired consistency.

Preheat oven to 180C. Cut pumpkin into wedges, removing and discarding any seeds. Trim Brussels sprouts, remove any discoloured outer leaves and cut in half. Peel red onion and chop into wedges. Peel and mince garlic. Remove leaves from rosemary and roughly chop.

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 and rosemary oil. Place in the oven and roast for 45 minutes.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a second baking dish, arrange the onion wedges and Brussels sprouts over the bottom of the dish and top with the pumpkin wedges. 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.

Tip! You can roast the veg on the same tray as the lamb if you prefer.

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

Tip! Add more water to gravy to adjust to desired consistency.