Easter Roast Lamb
The Purple Pumpkin Blog
The Purple Pumpkin Blog
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Ingredients

  • 450 g potatoes, roughly chopped
  • 250 g chantenay carrots
  • 350 g squash, peeled, seeds removed and cut into chunks
  • 2 red onions, peeled and cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 garlic bulb, cloves separated but still in their skin zest of
  • 2 tsp fennel seeds a few sprigs of rosemary
  • 150 ml white wine
  • 1 tbsp warm water Foil

Instructions

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