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.


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


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.