Roast lamb with vegetables

Rosemary balsamic lamb with vegetable mash

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(20 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal450
  • fat16g
  • saturates9g
  • carbs31g
  • sugars9g
  • fibre12g
  • protein39g
  • salt0.5g
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  • 320g celeriac, peeled and diced



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 320g swede, peeled and diced
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 320g potato, peeled and diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 red onions, thinly sliced
  • 550g lean, trimmed lamb steak, diced
  • 1 tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp vegetable bouillon powder
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 320g spinach, to serve



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 320g frozen peas, to serve


  1. Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.

  2. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle – try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.

  3. Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

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Comments, questions and tips

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31st Jan, 2019
Made this but with parsnip instead of swede for the mash - was quite good! I also added a clove of garlic in with the rosemary.
26th Jan, 2019
Delicious, quick dinner. I just throw the frozen peas in while cooking the onions.
Hilary Twigg
26th Jan, 2019
Boring, tasteless.
19th Jan, 2019
I dont like lamb. How can Is it possible to use another meat? thanks
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. This recipe was designed with lamb in mind and the rosemary and other ingredients complement this really well. However if you're keen to keep things as they are and just swap the meat, we'd suggest pork chops. You want these to be cooked all the way through before serving but again, don't overcook them or they'll be tough. Let us know how you get on.
30th Jan, 2019
Steaming these veg really makes a differences. I never thought they had much flavour, but I always boiled them. This time round in steamed them in the microwave.
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