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

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


  1. Preheat oven to 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 veggies and beans.

Roasted Vegetables

Preheat the oven to 425ºF and line a roasting pan with non-stick baking paper.

  1. 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.
  2. 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.