Healthy Lamb Sunday Lunch

Garlic and Rosemary Roasted Lamb

When dieting no one wants to have to pass up traditions such as a good old fashioned Sunday dinner, and you shouldn't have to. By making a few small changes to the traditional recipe you can transform it into a healthy meal. Swap the mash potato for the sweet potato mash the low G.I option, a natural gravy and have it with lots of vegetables of your choice and you have a perfectly healthy delicious meal.

Ingredients

• Bone in leg of lamb - 2kg or 4lb approximately
• Tablespoon of olive oil
• Fresh ground black pepper
• Coarse sea salt
• 3 garlic cloves, cut into 4 slithers each
• 8floz (250ml) red wine

Method

1. Preheat Oven temperature 190C, 375F, Gas Mark 5
2. Brush the leg of lamb all over with the Olive Oil and rub in the salt and pepper.
3. With the tip of a sharp knife make 12 small cuts, about 35mm deep into the seasoned lamb.
4. Stuff one slice of Garlic and small sprigs of Rosemary into each cut. Place the lamb in a roasting tin and cook for approximately 2.5 hrs (30mins per lb, plus 30mins)
5. Baste the lamb with the juices occasionally.
6. Remove the joint, when cooked and leave to rest for 10mins before carving. Meanwhile, to make a natural gravy, pour the surplus fat from the roasting tin and now add the 8floz (250ml) of red wine to the juices. Place over a medium heat until reduced slightly, scraping the brown bits from the edges with a wooden spoon.
7. Serve with sweet potato mash and vegetables of choice.