Quick Roast Lamb And Vegetables - cooking recipe

Ingredients

2 tbsp olive oil
2 (1 lb) mini lamb roasts
2 sprigs fresh rosemary
2 cloves garlic, bruised
3 None small red onions, cut into thin wedges
3 None small parsnips, halved lengthwise
6 None small carrots, halved lengthwise
6 None baby new potatoes, halved
3 tbsp butter, chopped
1-2 tbsp flour
1 2/3 cups chicken stock

Preparation

Preheat oven to 425\u00b0F. Heat 1 tbsp oil in a large Dutch oven. Cook lamb until browned all over. Season. Place rosemary sprigs under lamb. Add garlic and onions. Transfer to oven and roast for 20 mins, or until cooked to your liking. Remove lamb from pan, cover and let rest for 10 mins.
Meanwhile, combine parsnips, carrots and potatoes in a separate shallow baking tray. Toss with remaining oil and sprinkle with butter. Roast for 30 mins, or until tender and golden.
Add flour to Dutch oven and cook, stirring, over medium heat until mixture bubbles and browns. Gradually stir in stock. Bring to a boil and cook, stirring, until gravy thickens. Strain into a small serving vessel.
Serve sliced lamb with roasted vegetables and gravy.