For something a little different, try these tender roasted root vegetables with lamb! Bits of carrot, yam, beets, onion, bell pepper and morsels of lamb seasoned with a touch a blend of sage and basil come together for a savory dish in about 30 minutes time.
Of course, this dish is even quicker if you follow our time and money saving trick for preparing veggies ahead of time and keeping them fresher longer.
You may have noticed in the video that we used a pie plate and half a pound of ground lamb, I halved the recipe as I was preparing it as I only needed enough for 3 people. If you’re preparing the dish for 4-6 people, use the full amounts listed below.
2 small Carrots, peeled and thinly sliced
1 Large Yam, peeled and diced
1 Large Onion, diced
2 small Beets, peeled and diced
1 red or green Bell Pepper, remove seeds then dice
1 pound ground lamb
1 tablespoon extra virgin olive oil
2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon sea salt
1/4 tsp freshly ground black pepper
1/2 teaspoon chili pepper or 1 small diced hot pepper (completely optional, but delicious!)
Pre-heat oven to 375 degrees. In a large bowl, Combine the sliced carrots, diced yam, diced onion, and diced bell pepper. Drizzle the vegetables with olive oil and then stir to coat.
Over the top of the veggies add the sage, basil, salt, and pepper. Stir again to ensure the vegetables are evenly coated. Break up the ground lamb into small chunks into the vegetables, add the chili pepper or hot pepper (if you want a little extra kick), then stir once more to ensure the seasonings are evenly distributed.
Transfer the mixture to an oven-safe baking dish that has been lightly sprayed with non-stick spray and cover tightly with foil.
Bake at 375F for 20 minutes, then remove the foil and continue baking uncovered for another 10 minutes to crisp and lightly brown the vegetables.
Next time I may add a bit of celery as well, What variations would you add?