It might sound fancy, but this rosemary lamb dish is easy to prepare and perfect for those colder nights.
Ingredients
- 2 garlic cloves, crushed
- 1 tablespoon rosemary leaves, chopped
- 1 large lemon, juiced
- 1/2 cup olive oil
- 1kg easy-carve lamb leg
- 1 eggplant, thickly sliced
- 1 red capsicum, deseeded, chopped
- 1 zucchini, thickly sliced
- 2 Roma tomatoes, cut into wedges
- 6 Desiree potatoes, cut into wedges
- 12 garlic cloves, unpeeled
Method
- Step 1Preheat oven to 200°C. Combine crushed garlic, rosemary, 1 1/2 tablespoons lemon juice, 1/4 cup oil and salt and pepper in a large snap-lock bag. Shake to combine. Place lamb in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
- Step 2Place eggplant, capsicum, zucchini, tomato, potato and whole garlic cloves in a large roasting pan. Drizzle with remaining 1/4 cup oil and 1 1/2 tablespoons lemon juice. Toss gently to coat.
- Step 3Tip lamb and marinade into a separate roasting pan. Place lamb in oven on top shelf and vegetables on shelf below. Roast lamb and vegetables, turning vegetables once, for 50 minutes for medium lamb. Cover lamb loosely with foil and stand for 10 minutes. Increase oven temperature to 230°C. Place vegetables on top shelf and roast for a further 10 minutes.
- Step 4Thinly slice lamb across the grain and serve with vegetables provencale.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1849 kj
Energy
29g
Fat Total
7g
Saturated Fat
5g
Fibre
31g
Protein
93mg
Cholesterol
96.36mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
You will need to marinate 4 hours ahead.
- Author: Julie Jansen
- Image credit: Steve Brown
- Publication: Super Food Ideas
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