Master the perfect lamb roast with this easy-to-follow recipe.
Ingredients
- 4 garlic cloves, crushed
- 2 tablespoons rosemary leaves, chopped
- 1 cup red wine
- 3/4 cup soy sauce
- 1 small bunch mint, chopped
- 1kg easy-carve leg lamb
- 100g unsalted butter, chopped
- 3/4 cup redcurrant jelly
- 1/4 cup tomato sauce
- 1 orange, rind finely grated
- Roast potatoes, to serve
- Salad leaves, to serve
Method
- Step 1Place garlic, rosemary, wine, soy and half the mint in a bowl. Stir to combine. Remove string and bone from lamb. Unroll lamb and lay out flat. Place flat in a large baking dish. Pour marinade over lamb, turning to coat. Cover and refrigerate overnight
- Step 2Preheat oven to 220C. Drain marinade from lamb. Roast lamb for 10 minutes. Reduce oven to 200°C and roast lamb for a further 30 to 35 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and stand for 15 minutes.
- Step 3Meanwhile, place butter, jelly, tomato sauce, orange rind and remaining mint in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until sauce comes to the boil and thickens slightly.
- Step 4Slice lamb and place on plates. Drizzle with sauce and serve with roast potatoes and salad leaves.
- Low carb
- Lower gi
Nutrition
2663 kj
Energy
31g
Fat Total
16g
Saturated Fat
44g
Protein
2842.56mg
Sodium
36g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
- Author: Reader: Dianne Doyle
- Image credit: Louise Lister
- Publication: Super Food Ideas
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