Slow-roasted vegetables with lamb

Slow roasting is a wonderful way to bring out the natural sweetness of vegetables. This is a great one-pan dish that can feed all ages in your family.

Ingredients

6 small carrots, scrubbed

1 sweet potato, peeled and sliced

1 bunch baby turnips, scrubbed and trimmed

2 tablespoons olive oil (or coconut oil or ghee)

1 red capsicum, core and seeds removed, quartered

200 g lamb tenderloin

Fresh thyme

  • Serves 2 plus baby

Method

Preheat oven to 160C (fan).

Toss carrot, sweet potato and baby turnips in oil. Place in baking pan and roast for 20 minutes. Add capsicum and roast for a further 40 minutes or until vegetables are almost tender.

Increase temperature to 170C (fan). Add lamb and thyme to baking tray, coating in residual oil in pan, and cook for a further 15-20 minutes or until vegetables are tender and lamb is cooked (to medium).

For baby’s serve, place some of the cooked vegetables and lamb in a food processor or high-powered blender with water (or baby’s milk) – use enough liquid to achieve desired consistency – and blend to appropriate smoothness for your baby’s development.