Lamb Roast with Roasted Vegetables
A traditional family meal, the lamb roast has been a staple for many generations. To make it weight management friendly all you need to do is cut the root vegetables its usually served with and replace them with more low carb varieties such as zucchini, mushrooms, asparagus, Brussels sprouts or scrap the hot veg and just serve with a green salad
Print Recipe Lamb Roast with Roasted Vegetables
Leave the lamb leg to come to room temperature for one hour.
Preheat oven to 200°C.
Cut slits all over the lamb and push the slices of garlic into the pockets.
Pull sprigs of rosemary from the stalk and poke the ends of these into the slits.
Drizzle the whole leg in olive oil
Place on a roasting rack and pour the water into the dish under the lamb.
Roast in the oven for 20-30 minutes per 500g plus an extra 20 minutes.
In the last 30 minutes add the vegetables
Leave to rest for 10 minutes before carving.