Dress up this lamb roast to create a meal fit for a king.
Ingredients
- 900g lamb shoulder roast
- 1 slice wholegrain bread
- 1 tablespoon fresh flat-leaf parsley, roughly chopped
- 2 teaspoons fresh oregano leaves
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- 3 zucchini, cut into large pieces
- 2 red capsicum, seeded, cut into large pieces
- 1 red onion, cut into large wedges
Method
- Step 1Preheat oven to 200°C. Pat lamb roast dry with paper towel (this will help the crust stick to the meat). Place in a baking dish
- Step 2In a food processor, process bread, parsley, and oregano to crumbs. Transfer to a bowl and add 2 teaspoons olive oil. Season with salt and pepper and press into the lamb roast.
- Step 3Cook for 5 mins. Remove from oven and add prepared vegetables around the lamb. Reduce temperature to 180°C and roast for 45 minutes, or until cooked to your liking. Carve lamb and serve with the vegetables.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1450 kj
Energy
23g
Fat Total
9g
Saturated Fat
11g
Carbs (total)
All nutrition values are per serve
Notes
Tip: for breadcrumbs, whiz stale bread in a food processor and store in a snap-lock bag in the freezer
- Author: Michelle Noerianto
- Image credit: Stuart Scott
- Publication: Fresh Living
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