Sim­ple roast lamb and ve­g­ies

Women's Health Australia - - FOOD HUB -

Can’t stand sprouts? Get ready to be con­verted as roast­ing en­sures that the sprouts be­come sweet and tasty. The nu­tri­ent-dense sprouts are high in fi­bre, high in vi­ta­mins A and C, im­mune boost­ing and es­sen­tial for those with rel­a­tive oe­stro­gen ex­cess. If you have ovar­ian cysts, polyps, heavy pe­ri­ods or low mood, this recipe is espe­cially for you! Re­mem­ber to save some for lunch the next day. You can pop some of the roast lamb on seed crack­ers with hum­mus, sliced cu­cum­ber and toma­toes – del­ish.

Prep time: 20 mins Cook time: 1 h 15 mins Serves: 4

125g (½ cup) pit­ted black olives, coarsely chopped 3 gar­lic cloves, chopped

2 tbs rose­mary, finely chopped 2 tbs thyme leaves

2 tbs ex­tra vir­gin olive oil

1.5kg lamb leg

400g brus­sels sprouts, halved 4–5 baby sweet po­ta­toes, halved

4 onions, halved

6–8 car­rots, halved length­ways 1 tbs dukkah

Creamy tahini dress­ing (see above), for serv­ing

Pre­heat the oven to 180°C. Mix to­gether the olives, gar­lic, rose­mary and thyme with 1 tbs of the olive oil and sea­son with salt and pep­per.

3. Put the lamb in a roast­ing tin and spoon the olive and herb mix­ture over the top. Don’t worry if some falls off; it will all get mixed in with the pan juices.

4. Line a bak­ing tray with foil and spread out the chopped veg­eta­bles. Driz­zle a small amount of olive oil over them.

5. Roast the lamb for 1 hour 15 mins for medium-rare. The gen­eral rule for cook­ing lamb roasts is 25–30 mins per 500g. Put the tray of veg­eta­bles into the oven 40 mins be­fore cook­ing time is up.

6. To serve, carve the lamb into slices. Next, trans­fer the roasted veg­eta­bles to a serv­ing dish and sprin­kle with the dukkah. Serve with dress­ing.

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