Simple roast lamb and vegies
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.