Moroccan Roast Lamb

Name: Moroccan Roast Lamb
Yield: 10
Ingredients: 1.5kg Lamb shoulder, boned and rolled; 200.0g KNORR Moroccan Sauce GF 2 kg; 1.5kg Cocktail potatoes, whole; 800.0g Jap pumpkin, wedges; 600.0g Zucchini, slices; 600.0g Beans, top and tailed

Everyone loves a Sunday roast. So why not give it a new feel with our Moroccan sauce.

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Method

Lamb shoulder, boned and rolled 1.5 kg
KNORR Moroccan Sauce GF 2 kg 200.0 g

Sides

Cocktail potatoes, whole 1.5 kg
Jap pumpkin, wedges 800.0 g
Zucchini, slices 600.0 g
Beans, top and tailed 600.0 g

Lamb

Aged Care

Roasts

Main Meals

Middle Eastern

Everyone loves a Sunday roast. So why not give it a new feel with our Moroccan sauce.

...

Preparation

Method
- Rub shoulder with KNORR Moroccan Sauce GF and place in a moderate oven for one and a half to two hours to cook.
- Whilst the lamb is baking prepare your vegetables.
Sides
- Bake potatoes, pumpkin and zucchini in the oven on lined trays with a splash of oil and seasoning.
- Blanch beans ready for service.