Roast leg of lamb

SERVES FOUR READY IN ABOUT 2 HOURS 30 MINUTES

 3 onions, cut into wedges

 2kg leg of lamb, all visible fat

removed

 1 garlic bulb, cloves separated

 20g fresh rosemary sprigs, cut into

quarters

 800g floury potatoes, peeled and cut

into large chunks

 Low-calorie cooking spray

 1 medium celeriac, peeled and cut

into small cubes

 4 parsnips, peeled and roughly sliced

 4 carrots, peeled and cut into batons

 200g green beans

 1 beef stock pot

 2 level tsp beef gravy granules

1

Preheat your oven to 190C/fan 170C/ gas mark 5. Spread the onion wedges in a non-stick roasting tin.

2

Cut slits all over the lamb and stuff some with garlic and some with rosemary. Lay the lamb in the tin and cover with foil. Bake on the middle shelf for 1¾ hours (or 2½ hours if you prefer your lamb well done), then leave to rest for 15 minutes.

3

While the lamb’s cooking, boil the potatoes for 10 minutes, then drain. Return to the saucepan, season and cover. Shake the pan to roughen up the edges, then tip the potatoes on to a non-stick baking tray in a single layer and spray with low-calorie cooking spray. After the lamb’s been roasting for an hour, add the potatoes to the oven and cook for one hour, turning halfway.

4

Meanwhile, boil the celeriac and parsnips for 20 minutes, or until soft. Drain, mash and season to taste. Boil the carrots and green beans for five to six minutes, then drain, reserving 200ml of the cooking water. Mix the water with the stock pot and gravy granules.

5

Slice the lamb, removing any more visible fat, and serve with the roast potatoes, mash (topped with a twist of freshly ground black pepper), carrots and beans, and a quarter of the gravy per person.

All recipes are taken from Slimming World’s collection. You can find your nearest Slimming World group at slimmingworld.co.uk or by calling 0344 897 8000. Please contact your local Consultant to find out more about Slimming World’s temporary virtual groups and to book in to your first one.