Chilli and Parmesan Roast Lamb

Ingredients

1.3 kg lamb boneless shoulder roast
150 g chunky chilli with cashew & Parmesan dip
6 thyme sprigs
750 g baby potatoes, thickly sliced
500 g gold sweet potato, thickly sliced
2 red onions, cut into 1 cm-thick slices
3 celery sticks, trimmed, thickly sliced
2 carrots, peeled, thickly sliced
2 Tbs olive oil

Method

Preheat oven to 180 C. Place the lamb on a clean work surface. Untie the lamb and open to lie flat. Spread dip over centre. Roll lamb and secure with kitchen string at 5cm intervals. Top with thyme sprigs.

Place the potato, sweet potato, onion, celery and carrot in a large roasting pan. Top with the lamb. Drizzle with oil. Season. Roast for 1 1/4 hours or until lamb is cooked to your liking. Cover with foil. Set aside for 10 minutes to rest.

Transfer the lamb and vegetables to a serving platter.

Credits: Coles

Photo Credits: Coles