Ingredients
- 1kg boneless lamb loin roast
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 teaspoons horseradish cream
- 1/4 cup loosely packed coarsely chopped fresh oregano
- 3 large (about 600g) desiree potatoes, thickly sliced
- 2 brown onions, halved, thickly sliced
- 3 (about 600g) baby fennel, trimmed, halved, thickly sliced
- 2 celery sticks, trimmed, sliced
- 200g (1 cup) brown lentils, rinsed, drained
- 500ml (2 cups) Massel chicken style liquid stock
- 80ml (1/3 cup) dry white wine
- 1 teaspoon dried oregano
- Salt & freshly ground black pepper
- 1/4 cup loosely packed coarsely chopped fresh continental parsley
Method
- Step 1Place lamb in a glass dish. Combine oil, garlic, horseradish and fresh oregano in a small bowl. Rub all over lamb. Cover with plastic wrap and refrigerate for 2 hours to marinate.
- Step 2Preheat oven to 160°C. Combine the potato, onion, fennel, celery, lentils, stock, wine and dried oregano in a large roasting pan.
- Step 3Heat a large frying pan over high heat. Add the lamb and cook for 2 minutes each side or until brown all over. Place lamb on top of vegetable mixture in the roasting pan. Cover with foil and move from oven and cook in preheated oven for 3 hours.
- Step 4Remove from oven and set aside for 10 minutes to rest. Season with salt and pepper.
- Step 5Use a sharp knife to carve lamb across the grain into thick slices. Spoon vegetable mixture among shallow serving bowls. Ladle over the cooking liquid. Top with lamb and sprinkle with the chopped parsley. Serve immediately.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2517 kj
Energy
23g
Fat Total
8g
Saturated Fat
10g
Fibre
61g
Protein
175mg
Cholesterol
824.31mg
Sodium
10g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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