Celebrate the festive season with classic roast lamb and vegetables.
Ingredients
- 1.4kg Coles lamb leg roast boneless
- 1 tablespoon wholegrain mustard
- 8 medium chat potatoes
- 1.5kg pumpkin, peeled, cut into large coarse pieces
- 2 tablespoons olive oil
- 1 tablespoon hot water
- 2 teaspoons brown sugar
- 1/3 cup apple cider vinegar
- 1/3 cup finely chopped fresh mint leaves
- 600g green beans
- 2 cups frozen peas
Method
- Step 1Preheat oven to 190C. Place the lamb in a large roasting pan. Spread the mustard over the lamb. Place the potatoes and pumpkin around the lamb (place some of the vegetables in a separate baking dish if the pan is overcrowded). Drizzle the oil over the lamb and vegetables. Roast for 1 hour and 15 minutes. Set aside, covered, for 10 minutes to rest.
- Step 2Meanwhile, place the water and sugar in a small bowl. Stir until the sugar is dissolved. Add the apple cider vinegar and mint. Season with salt and pepper. Stir to combine.
- Step 3Cook the beans and peas in a large saucepan of boiling water for 2-3 minutes or until tender. Drain.
- Step 4Slice the lamb. Divide the lamb and vegetables among serving plates. Spoon the mint sauce over the lamb.
- High fibre
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2294 kj
Energy
18.1g
Fat Total
5.7g
Saturated Fat
12.4g
Fibre
56.7g
Protein
156mg
Cholesterol
216mg
Sodium
10.9g
Carbs (sugar)
40.3g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Coles
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