SW recipe: Peppered lamb and saffron potatoes

Ready in 2 hours

Serves 6-8

Ingredients:

2.2kg leg of lamb, bone in, all visible fat removed
Leaves of 4 fresh rosemary sprigs, plus a large sprig to garnish
6 garlic cloves, cut into thin matchsticks
2 tsp coarsely ground mixed peppercorns
Large pinch of saffron threads
1 tbsp ras-el-hanout spice mix
500ml boiling vegetable stock
Finely grated zest and juice of 1 unwaxed lemon
Low-calorie cooking spray
2kg floury potatoes, peeled and thinly sliced
2 large red onions, thinly sliced
Broccoli, steamed, to serve

Method:

Preheat the oven to 230c/fan 210c/gas 8. Using a sharp knife, make about 20 deep cuts in the lamb and poke in half the rosemary and all the garlic.

Season with the peppercorns and put the lamb in a non-stick roasting tin.

Mix together the saffron, ras-el-hanout, stock, lemon zest and juice in a heatproof jug and set aside.

Spray another large non-stick roasting tin with a little low-calorie cooking spray and layer the potatoes, red onions and remaining rosemary in it, seasoning to taste as you go.

Pour over the saffron stock.

Roast the lamb and potatoes for 20 minutes, then reduce the heat to 180c/fan 160c/gas 4 and roast for a further hour and 25 minutes, checking the potatoes from time to time.

Drain any fat from the lamb and rest for a few minutes, then transfer to a serving dish with the potatoes and a rosemary garnish.
Carve and serve hot with the broccoli.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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