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.
- 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
- Preheat Oven temperature 190C, 375F, Gas Mark 5
- Brush the leg of lamb all over with the Olive Oil and rub in the salt and pepper.
- With the tip of a sharp knife make 12 small cuts, about 35mm deep into the seasoned lamb.
- 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)
- Baste the lamb with the juices occasionally.
- 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.
- Serve with sweet potato mash and vegetables of choice.