Honey mustard mini roast with peperonata

Honey mustard mini roast with peperonata


Peperonata is a rustic, simple stew of ripe tomatoes and capsicums from regional Italy.

The ingredient of Honey mustard mini roast with peperonata

  1. 2 x 300g lamb mini-roasts
  2. 2 garlic cloves, sliced
  3. Olive oil
  4. 1 cup hot water
  5. 1 1/2 tbsp honey
  6. 1 1/2 tbsp wholegrain mustard
  7. 2 tbsp olive oil
  8. 2 red capsicums seeded, cut into 1cm pieces
  9. 1 onion, coarsely chopped
  10. 2 garlic cloves, crushed
  11. 250g punnet cherry tomatoes
  12. 1/2 cup basil leaves, torn, plus extra leaves to serve

The instruction how to make Honey mustard mini roast with peperonata

  1. Preheat oven to hot, 200C. Using a small, sharp knife, make several deep incision into the lamb and press a slice of garlic into each slit. Brush with oil. Sprinkle with salt and pepper.
  2. Place lamb on a greased wire rack in a baking dish. Then add water to baking dish.
  3. Bake lamb for 25 mins. Remove from oven and spread with combined honey and mustard. Return to oven and bake for a further 10-20 mins, until cooked to taste. Rest lamb for 10 mins, loosely covered with foil, before serving.
  4. Meanwhile to make the peperonata, heat oil in a large frying pan on medium. Saute capsicum, onion and garlic for 2-3 mins until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 4-5 mins until tender. Stir in the basil and season to taste.
  5. Serve lamb with peperonata. Sprinkle with extra basil leaves.

Nutritions of Honey mustard mini roast with peperonata



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