Lamb & Sweet Potato Tray Bake

Nutrition

Ingredients

• Lamb leg roast
• Raw Sweet Potato - peeled
• Olive Oil
• Raw Broccoli
• Garlic, peeled
• Dried Rosemary
• Sea Salt

Instructions

1. 1.Preheating your oven to 200°C (fan-forced is recommended for a better roast). Line a large, rimmed baking tray with non-stick baking paper.
2. 2.Peel the Sweet Potato and dice it into uniform 2cm cubes to ensure they cook at the same rate as the meat. Chop the Broccoli into medium-sized florets, keeping them slightly larger than the potato cubes so they retain a slight crunch and don't over-brown in the high heat.
3. 3.Carefully slice the Lamb Leg into consistent, bite-sized chunks (approx. 3cm). Take a moment to trim away any large pieces of tough gristle or excessive fat; this ensures the lean quality of the meal is maintained and provides a premium eating experience in every bite.
4. 4.Place the prepared lamb, sweet potato, and broccoli florets directly onto the lined baking tray. Drizzle generously with Olive Oil and scatter over the minced Garlic, dried Rosemary, and a pinch of salt, then toss everything thoroughly by hand or with tongs until every piece is evenly coated in the aromatics.
5. 5.Spread the ingredients across the tray in a single, even layer, ensuring there is a little space between the pieces. Avoid overcrowding the tray; if the ingredients are touching too much, they will steam rather than roast, and you’ll miss out on the golden caramelisation that develops the best flavour.
6. 6.Slide the tray into the centre of the oven and roast for 20–25 minutes. The dish is ready when the lamb is cooked to your liking and the sweet potato is golden-brown and tender when pierced with a fork. Let the tray rest for 2 minutes before serving to allow the lamb to stay juicy.