Rosemary Lamb With Balsamic Roasted Vegetables Recipe

Get two meals out of one of our favourite dinner ideas: succulent rosemary lamb becomes lamb pita pockets for the kids’ school lunch boxes the next day.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes Cooking time: 40 minutes

1kg whole lamb rumps (about 4-5), trimmed of fat
2 red capsicum, cut into wedges
1kg pumpkin, cut into wedges
2 red onions, cut into wedges
2 1⁄2 tbsp olive oil
250g haloumi cheese, cut into 2cm pieces
1 tbsp balsamic vinegar
2 tbsp rosemary leaves, chopped
1⁄2 cup basil leaves
Green salad, to serve

1. Take the lamb out of the fridge to allow it to come to room temperature.

2. Preheat oven to 180oC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

3. Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

4. Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

5. Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.


Turn leftovers into lunch: Homemade lamb pita pockets

Serves: 2
Preparation time: 5 minutes

Split 2 wholemeal pita pockets and spread with hummus, sliced lamb, sliced tomato and shredded iceberg lettuce.

What’s your favourite leftover recipe?

January 29, 2014

How to Pack a Healthy and Delicious Lunch Box

With kids about to go back to school, you want to make sure they have a healthy lunch but one that they’ll enjoy too. Accredited practising dietitian Kate Di Prima shares her best lunch box tips to keep you and the kids happy.

1. Plan to cook extra at dinner so there are dinner leftovers for sandwich and wrap fillings.

2. Pre-cut fruit and salad vegetables (score mango, slice peach, peel slice carrot, chop cucumber) and wrap in plastic wrap or store in containers in the fridge.

3. Pre-slice cheese to reduce the need for kids to use sharp knives.

4. Bake at home on the weekends and store items in an airtight container or wrap individually in plastic wrap and freeze. Baking at home is also a great way to secretly include more fruit and veggies in the lunch box.

5. Buy yoghurt and custard tubs in 100-125ml ready to grab portion packs.

6. To reduce the need for plastic wrap, purchase small containers that can fit in the lunch box and be washed out at the end of the day.

What are your kids’ favourite school lunch recipes? Share your lunch box ideas in the comments!


January 23, 2014