This weeks recipe comes from our latest book review the Genius Kitchen by Max Lugavere. He's put together a convenient lamb dish, that is both easy to cook and clean up. Tasty and low in calories, this classic roast lamb is perfect for cooking in batch or serving as health tea the whole family will enjoy.
8 cloves of garlic
2 tablespoons of fresh rosemary leaves
2 tablespoons of fresh thyme leaves
zest of lemon and orange
1 teaspoon of ground pepper
1 teaspoon of coriander
11/2 teaspoons of salt (divided)
1 tablespoon of Dijon mustard
1.6kg of leg of lamb
6 cups of broccoli bite-sized florets (11/2 large heads)
1.5kg of sweet potato (peeled and cubed)
Amounts above serves 8 portions. 1 portion contains 586kcal with 43g of Protein, 45g Carbs and 26g of Fat.
To cook preheat oven to 170 degrees celsius. Line a roasting pan with foil for convince when cleaning. Then using a blender blits together 4 cloves of garlic, the rosemary, thyme, lemon and orange zests, coriander, pepper, 1 teaspoon of the salt and the mustard to form a smooth paste.
Once that's done and the oven is ready place the leg of lamb fat side up. Using sharp knife score the fat by making shallow cuts all over. Rub the paste onto the lamb coving as much of expose area as evenly as possible. Leave to cook for around 1 1/2 to 2hrs.
Whilst that's cooking, thinly slice the remaining garlic. Once cooked remove the lamb from the pan, tent with foil and allow to rest ensuring to turn the oven up to 200 degrees. Once the oven is up to temperature place the broccoli, sweet potatoes and garlic in the roasting pan and leave to cook for 15-20mins until tender in the middle and crispy on the edges.
Bon Appetit :D.