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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Everybody enjoys a hearty roast lamb meal. This delightful roast will satisfy everyone's cravings for a traditional, yet healthy meal. It can feed six to eight people, so is perfect for a big family or a special occasion, or you can use the leftovers to make a Shepherd's pie. Using frozen greens helps keep the cost of the meal down.
1 Preheat oven to 150°C. In a large non-stick frying pan heat the olive oil over medium-high. Season lamb with cracked black pepper. Cook the lamb, turning, for 5–7 minutes, or until browned all over.
2 Over base of a large roasting pan, arrange onion. Top with rosemary and mint sprigs. Top with lamb. Pour stock around the lamb. Add the bay leaves. Cover the pan with foil, secure tightly. Roast for 2 hours.
3 Meanwhile, cook the broad beans according to the packet directions. Drain. Peel the beans and discard the skins.
4 Uncover lamb. Add potatoes to the pan. Cook for a further 1½ hours, or until lamb shreds easily with a fork and potatoes have become tender. Remove the pan from the oven. Stir in the peas and the broad beans. Stand for 5 minutes, or until peas and beans are warmed through. Serve lamb scattered with mint.
1 Lightly score the lamb and season generously with cracked black pepper, garlic and rosemary.
2 Brown lamb in a hot pan to render away some of the fat and seal in the juices. This ensures lamb is tender and juicy at the end of cooking.
3 Transfer lamb to a baking dish or slow cooker. Cover, and cook low and slow for several hours until lamb is tender and falls away from the bone.
Calories 538 cal
Kilojoules 2248 kJ
Total fat 26.4 g
Saturated fat 6.7 g
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