Holiday Entrée: Honey And Oregano Roasted Leg Of Lamb With Roasted Vegetables
Roast dinners are perfect for the Holidays. This recipe is high in protein and has a GI estimation: 51 and GL estimation: 25.
Preparation time: 20 minutes
Cooking time: 50-60 Minutes plus rest time 15 minutes (add roasted vegetables after 15 minutes, they will finish cooking while the roast is resting)
Serves: 6
Ingredients
1 leg of lamb, trimmed of all visible fat
2 large garlic cloves, sliced
8 sprigs oregano, each halved
2 tbsp pure floral honey
4 tsp Dijon mustard
2 tsp lemon juice
*To serve
1 quantity Roasted Vegetables (see recipe)
Serve with steamed, boiled or microwaved green beans
Roasted Vegetables
3 Carisma potatoes
1 medium orange-fleshed sweet potato
2 medium parsnips
2 medium carrots
1/2 medium butternut pumpkin or squash
3 teaspoons olive oil
Pinch salt (optional)
Freshly ground black pepper
4 sprigs rosemary, thyme or oregano, leaves removed from stems
Instructions
- Preheat oven to 400ºF. Place a rack in a roasting pan and add 1 cup water to the pan.
- 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.
- Place the lamb on the rack in the roasting pan and roast for 30 minutes.
- 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.
- Carve the lamb and serve accompanied by the roasted veggies and beans.
Roasted Vegetables
Preheat the oven to 425ºF and line a roasting pan with non-stick baking paper.
- Peel all the vegetables, deseed the pumpkin (if using pumpkin, if using butternut squash disregard.) and cut the vegetables into 1 in. 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.
- 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:
Protein 56.6g, Fat 25g, Saturated fat 9.5g, Total carbohydrate 48.6g, Sugar 25.8g, Fiber 11.5g, Sodium 944mg
*Recipe by Anneka Manning from The Low GI Family Cookbook. Found via Glycemic Index Foundation website, December 2017.
