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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try our healthier Med-inspired lemon and oregano flavoured, slow-cooked Sunday roast. Prep ahead and serve up a new family favourite roast recipe.
1 Rub lamb with garlic, ½ cup lemon juice, half the oil and half the oregano. Place lamb in a large shallow dish, then cover and marinate in the fridge for 3 hours, preferably overnight.
2 When ready to cook, preheat oven to 140°C. Transfer lamb to a large baking dish and roast, uncovered, for 4 hours.
3 Meanwhile, place potatoes, lemon zest, fresh thyme, remaining lemon juice and remaining oil in a large mixing bowl, tossing gently to combine. Transfer potatoes to another baking tray, arrange in a single layer, then roast for last 40 minutes of lamb cooking time.
4 Remove lamb from oven and cover with foil to keep warm. Increase oven temperature to 200°C and continue roasting potatoes for a further 20 minutes or until tender and cooked.
5 Meanwhile, place mixed salad leaves, tomato, cucumber, onion, balsamic and remaining oregano in a salad bowl. Serve lamb with lemon potatoes, garden salad and yoghurt on the side.
Turn this Sunday roast into a healthier Med-style meal with plenty of lemon & fresh oregano
Calories 459 cal
Kilojoules 1919 kJ
Total fat 13.9 g
Saturated fat 5.8 g
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