Name: Honey mustard mini roast with peperonata
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 garlic cloves, sliced; olive oil; 1 mini roast; 1 cup hot water; 1 1/2 tablespoon honey; 1 1/2 tablespoon wholegrain mustard; Peperonata; 2 tablespoon olive oil; 2 red capsicums, seeded, cut into 1 cm pieces; 1 onion, coarsely chopped; 2 garlic cloves, crushed; 250 gram punnet cherry tomatoes; 1/2 cup basil leaves, torn, plus extra leaves to serve

Ingredients

2 garlic cloves, sliced

olive oil

1 mini roast

1 cup hot water

1 1/2 tablespoon honey

1 1/2 tablespoon wholegrain mustard

Peperonata

2 tablespoon olive oil

2 red capsicums, seeded, cut into 1 cm pieces

1 onion, coarsely chopped

2 garlic cloves, crushed

250 gram punnet cherry tomatoes

1/2 cup basil leaves, torn, plus extra leaves to serve

Method

1.Preheat oven to hot, 200°C (180°C fan forced). Using a small, sharp knife, make several deep incisions 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 minutes. Remove from oven and spread with combined honey and mustard. Return to oven and bake for a further 10-20 minutes until cooked to taste. Rest lamb for 10 minutes, loosely covered with foil, before slicing.

4.To make the peperonota, heat oil in a large frying pan on medium. Saute capsicum, onion and garlic for 2-3 minutes until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 4-5 minutes until tender. Stir in The basil and season to taste.

5.Serve lamb with peperonata. Sprinkle with extra basil leaves.

If preferred, simply serve roast with vegetables of choice. For an inexpensive tomato flavour, season and heat a can of diced tomatoes and use as a simple sauce.
Note

Woman's Weekly Food

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Ingredients

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