Slow roasting brings out the naturally sweet flavour of lamb and makes the meat so tender and succulent. Choose a joint that’s really lean and cut off any visible fat before stuffing and cooking it. This recipe we be a hit with the whole family.
- Preheat the oven to 200°C, gas mark 6.
- Lightly spray a frying pan with oil and set over a medium heat. Cook the spring onions and garlic, stirring occasionally for 5 minutes or until tender. Remove from the heat and stir in the lemon zest, juice, pine nuts and herbs.
- Unroll the lamb and spread it out flat, skin-side down. Spread the garlic and pine nut mixture over it and season with salt and pepper. Roll up the lamb and secure with kitchen string to prevent it unrolling during cooking. Place in a roasting pan with the join underneath.
- Spray lightly with oil and roast in the preheated oven for 20 minutes, then reduce the oven temperature to 150°C, gas mark 2 and roast for 1¾–2 hours, until the lamb is really tender.
- About 20 minutes before the end of the cooking time for the lamb, boil the potatoes in a pan of lightly salted water for 10–15 minutes until they are soft around the edges. Drain in a colander and shake them a little bit to rough up the edges even more. Transfer to a roasting pan and spray with oil, tucking the rosemary in between them.
- Remove the lamb from the oven and leave to rest for 30 minutes. Turn up the oven temperature to 220°C, gas mark 7. Roast the potatoes in the hot oven for 30 minutes, turning them once or twice, until really crispy and golden brown.
- Steam the carrots and beans or cook in boiling water until just tender. Drain well.
- Carve the lamb (allow 150g per serving) and serve with the hot roast potatoes, vegetables and mint sauce.
Step it up...
To enjoy this delicious dinner on Step 5, double the amount of roast potatoes and add 50g raisins to the stuffing.
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