eCook Meal
SUNDAY AFTERNOON LAMB ROAST
with roast carrot and beetroot & fresh mint
Let this fragrant, deboned lamb leg feast whisk you away to a lazy Sunday family lunch. Served alongside sautéed spinach, charred lemon, and root veg roasted with garlic and fresh rosemary.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the Beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic clove and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
Lemon & SAUTÉED Spinach
Wipe down the pan and return to a medium heat. When hot, char the zested Lemon half cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded Spinach for 3-4 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the Garlic skin and thick Rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty Spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the Beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
Lemon & SAUTÉED Spinach
Wipe down the pan and return to a medium heat. When hot, char the Lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded Spinach for 4-5 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the Garlic skin and thick Rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty Spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the Beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
Lemon & SAUTÉED Spinach
Wipe down the pan and return to a medium heat. When hot, char the Lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded Spinach for 4-5 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the Garlic skin and thick Rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty Spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
ROAST BEETS & CARROTS
Preheat the oven to 200°C. Place the Beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
JUICY LAMB LEG
When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. You may need to do this step in batches. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices.
Lemon & SAUTÉED Spinach
Wipe down the pan and return to a medium heat. When hot, char the Lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded Spinach for 5-6 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste.
FINAL TOUCHES
When the roast is ready, remove from the oven and discard the Garlic skin and thick Rosemary stalks.
TRANSPORTED TO A SUNDAY ARVY
Make a bed of zesty Spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.57
for 4 servings · R24.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrots needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Fresh Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Free-Range Lamb Leg De-boned
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SUNDAY AFTERNOON LAMB ROAST?
The preparation time for SUNDAY AFTERNOON LAMB ROAST with roast carrot and beetroot & fresh mint is between 25 and 35 minutes.
What is the total time required to make SUNDAY AFTERNOON LAMB ROAST with roast carrot and beetroot & fresh mint?
The total time required to make SUNDAY AFTERNOON LAMB ROAST with roast carrot and beetroot & fresh mint is between 45 and 50 minutes.
How many servings does SUNDAY AFTERNOON LAMB ROAST provide?
4 servings
What are the main ingredients in SUNDAY AFTERNOON LAMB ROAST?
Beetroot, Carrot, Free-Range Lamb Leg De-boned, Fresh Mint, Garlic, Lemon, NOMU One For All Rub, Rosemary, Spinach
What is the nutritional information of SUNDAY AFTERNOON LAMB ROAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SUNDAY AFTERNOON LAMB ROAST?
JUICY LAMB LEG: When the roast is halfway, place a large pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 5-7 minutes in total, shifting as it colours, until browned but not cooked through. During the final minute, add the One For All Rub and a knob of butter (optional) and use to baste the lamb. On completion, place the lamb and pan juices in a roasting tray. Pop in the oven to finish cooking for 5-8 minutes or until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Set aside to rest for 5 minutes before slicing. Lightly season the slices. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. LEMON & SAUTÉED SPINACH: Wipe down the pan and return to a medium heat. When hot, char the lemon halves cut-side down for 2-3 minutes until golden brown. Remove from the pan and set aside for serving. Keep the pan on the heat and don’t wipe away those lemon flavours! Add another drizzle of oil and sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion and add some lemon zest and seasoning to taste. ROAST BEETS & CARROTS: Preheat the oven to 200°C. Place the beetroot rounds on one side of a roasting tray, coat in oil, and season. Place the carrot wedges on the other side, coat in oil, and season. Nestle the whole, unpeeled garlic cloves and rinsed rosemary sprigs amongst the veg. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. TRANSPORTED TO A SUNDAY ARVY: Make a bed of zesty spinach and top with the beautifully roasted root veg and garlic. Lay over the juicy lamb slices and squeeze over the charred lemon. Garnish with the sliced mint, sit back, and enjoy! FINAL TOUCHES: When the roast is ready, remove from the oven and discard the garlic skin and thick rosemary stalks.
What should be prepared from my kitchen to make SUNDAY AFTERNOON LAMB ROAST?
Beetroot, Carrot, Free-Range Lamb Leg De-boned, Fresh Mint, Garlic, Lemon, NOMU One For All Rub, Rosemary, Spinach
How many calories does SUNDAY AFTERNOON LAMB ROAST have?
calories
How much fat content does SUNDAY AFTERNOON LAMB ROAST have?
grams