Honey And Oregano Roasted Leg Of Lamb With Root Vegetables

Roast dinners are a real family affair from prep to Sunday family roast.

Preparation time: 20 minutes
Cooking time: 50-60 Minutes plus rest time 15 minutes (add vegetables after 15 minutes, they will finish cooking while the roast is resting)
Serves: 6

Ingredients:
2.2Lb leg of lamb, trimmed of all visible fat
2 large garlic cloves, sliced
8 sprigs oregano, each halved
2 tbsp pure honey
4 tsp Dijon mustard
2 tsp lemon juice

To serve
Suggested to serve along side steamed green beans

Roasted Vegetable
3 potatoes
1 medium sweet potato (about 1lb)
2 medium parsnips (about 1lb)
2 medium carrots
1/2 medium butternut squash
3 teaspoons olive oil
Pinch salt (optional)
Freshly ground black pepper
4 sprigs rosemary, thyme or oregano, leaves removed from stems

Method

  1. Preheat oven to 200ºC (400ºF). Place a rack in a roasting pan and add 1 cup water to the pan.
  2. Use a small sharp knife to cut slits all over the surface of the lamb. Poke the garlic slices and sprigs of oregano into the slits.
  3. Place the lamb on the rack in the roasting pan and roast for 30 minutes.
  4. Combine the honey, mustard and lemon juice. Brush over the lamb and return to the oven for a further 20 minutes for medium or 30 minutes for well-done. Remove lamb from oven, cover loosely with foil and set aside in a warm place for 15 minutes to rest.
  5. Carve the lamb and serve accompanied by the roasted vegetables and beans.

Roasted Vegetables

  1. Preheat the oven to 225ºC (450) and line a roasting pan with parchment paper.
  2. Peel all the vegetables, deseed the squash and cut the vegetables into 1 inch chunks. Place them in the prepared roasting pan, drizzle with the olive oil and a tiny sprinkle of salt (if using), pepper and herbs. Use your hands to toss the vegetables to coat with the oil and seasonings.
  3. Bake for 1 hour, or until golden and tender, tossing the vegetables about 3 times during cooking so that they brown and crisp evenly. Serve immediately.

Per serve:
Energy 2,798kJ, Protein 56.6g, Fat 25g, Saturated fat 9.5g, Total carbohydrate 48.6g, Sugar 25.8g, Fibre 11.5g, Sodium 944mg

GI estimation: 51
GL estimation: 25

Some of these popular root vegetables have a high GI but, apart from sweet potato, they aren’t rich sources of carbohydrates.

Recipe by Anneka Manning from The Low GI Family Cookbook published by Hachette in Australia, www,glycemicindex.com/publications 

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