Roast Lamb with Zucchini Flowers, Asparagus & Spinach

Paleo – serves 3 – 4


  • 1 kg Roast Lamb Roll
  • 1 sweet potato, sliced
  • 2 garlic cloves, diced
  • Fresh Rosemary
  • Olive Oil
  • 1/2 large cauliflower, cut into florets
  • 6 zucchini flowers
  • 1 bunch baby asparagus
  • 300g spinach, sliced
  • Handful fresh basil, sliced
  • 1 small golden shallot, diced finely
  • Handful of lemon thyme
  • 1 large lemon
  • 1 tsp capers


  • Preheat oven to 160 degrees
  • Rub lamb with 1 clove of diced garlic, rosemary, cracked pepper and 1 tsp olive oil
  • Place lamb loin on a rack in a large baking dish, with a small amount of water in the bottom of the dish
  • Mix sweet potato with remaining garlic and 1 tsp olive oil and place on the rack with the lamb
  • Cook for approx 1 hour 10 mins, depending on weight and desired texture
  • Blanch zucchini flowers and asparagus in boiling water for 1 minute. Remove, drain and place in ice water to refresh. Slice zucchini flowers in half lengthways
  • Mix 2 tbsp olive oil, juice from the lemon, golden shallot, capers and lemon thyme together in a bowl to form dressing. Set aside
  • Remove and let sit for 10 – 15 minutes
  • Steam cauliflower for 8 minutes. Puree in mix master with some cracked pepper
  • Heat 1 tsp olive oil in a large frypan. Add zucchini flowers and asparagus and stir-fry for 1 minute. Add spinach and basil, mix together for a minute and then remove from the heat. Stir through dressing
  • Slice meat and serve with sweet potato chips, mashed cauliflower and vegetables

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