Lamb Roast with Creamed Spinach, Butter Roasted Potatoes & Carrots

Lamb Roast with Creamed Spinach, Butter Roasted Potatoes & Carrots

  • 45 min
  • 650 calories

Roast lamb doesn't just have to be on the weekend. To make it quick enough for mid-week we're using a smaller boneless cut that cooks quickly. While the roast cooks you prepare sides of creamed spinach, baby potatoes and carrot, a perfect compliment to moist roast WA lamb. Enjoy #youplateit

Number of servings


  • 400g Lamb Rump Roast
  • 2 Garlic Clove 2 Garlic Clove
  • 2 Carrot 2 Carrot
  • 400g Chat Potatoes 400g Chat Potatoes
  • 200g Pack Baby Spinach 200g Pack Baby Spinach
  • 2 Tbsp Butter (pantry) 2 Tbsp Butter (pantry)
  • 1⁄5 Cup Parmesan (Shredded) 15 Cup Parmesan (Shredded)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Trays
Meat Thermometer (Optional)

Step 1

1 Roast Lamb

Preheat oven to 190°C. Line a baking tray with foil. Cut four x 1cm deep inserts into the fat side of the lamb roast. Slice 1 garlic clove into quarters and insert pieces into each cut. Roast for 30-35 minutes, or until lamb reaches your desired doneness (see tip). Transfer to a cutting board to rest and loosely cover with foil for at least 10 minutes.

Tip! An instant-read thermometer should register 58-60°C for medium.

Step 2

2 Finish Potatoes & Carrots

In the same pan, melt half the butter on medium-high. Add the drained potatoes and carrots and cook, tossing to coat, 1 - 2 minutes or until thoroughly coated and lightly browned. Remove from heat and season with salt and pepper to taste.

Step 3

3 Prepare & Cook Veg

While the lamb roasts, peel and mince the remaining garlic. Trim ends of the carrot and slice both potatoes and carrot into 1.5 cm rounds. Place carrot and potato in a pot and cover with water. Cover with lid and bring to a boil over high heat. Cook for 6-8 minutes or until just tender when pierced with a fork; drain and set aside.

Step 4

4 Finish Spinach

In the same pan, melt the remaining butter on medium. Add the garlic (to taste) and spinach. Cook, stirring frequently, 30 seconds to 1 minute. Turn off the heat and stir in 1-2 Tbsp of water (if required) and the parmesan cheese. Stir until creamy. Season with salt and pepper to taste.

Step 5

5 Start Spinach

In a large high sided pan, heat olive oil on medium until hot. Add the spinach and season with salt and pepper. (Cook in batches if required). Cook, stirring frequently, 2-3 minutes or until completely wilted. Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan.

Step 6

6 You Plate It

Once lamb is rested, slice roast as desired. Divide the roast lamb, creamed spinach, potatoes and carrots between plates. Enjoy!

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