As a cool change approaches, it’s time to unearth seasonal offerings from the vegetable patch into delicious colourful creations.
Ingredients
- 1.5kg leg of lamb
- 3 garlic cloves, quartered
- 12 rosemary sprigs
- 2 tablespoons extra virgin olive oil
- 2 red onions, cut into quarters
- 2 lemons, cut into wedges
- 2 cups (500ml) Massel chicken style liquid stock
- 4 parsnips, peeled, cut into wedges
- 4 kipfler potatoes, halved
- 1 swede, peeled, cut into wedges
Method
- Step 1Preheat oven to 200°C. Use a small, sharp knife to cut twelve 1cm-deep slits in the top of the lamb. Press a piece of garlic and a rosemary sprig into each slit.
- Step 2Place the lamb in a roasting pan. Drizzle with oil and season well with salt and pepper. Place the onion and lemon around the base of the lamb and drizzle with chicken stock. Roast in preheated oven for 20 minutes. Remove from oven.
- Step 3Arrange the parsnips, potatoes and swede around the lamb and return to the oven for a further 1 hour for medium, or until cooked to your liking. Remove from oven. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest.
- Step 4Meanwhile, use a slotted spoon to transfer the vegetables to a baking tray. Return to the oven and roast for a further 10 minutes or until golden.
- Step 5Thickly slice the lamb across the grain. Serve with the vegetables and drizzle with pan juices.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2052 kj
Energy
21g
Fat Total
6g
Saturated Fat
7g
Fibre
46g
Protein
140mg
Cholesterol
497.81mg
Sodium
8g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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