SW recipe: Roast lamb with minty potatoes

SUPER SIMPLE
Serves
 4
Free
Ready in 1 hour 10 minutes

Ingredients

1kg boned and rolled lean lamb leg joint, visible fat removed

Low-calorie cooking spray

800g new potatoes, halved or quartered

200g fat-free natural Greek yogurt

20g fresh mint, leaves finely chopped

500ml chicken stock

2 garlic cloves, peeled and bashed

200g runner beans, sliced

200g sweetheart cabbage, chopped

200g green beans, trimmed

Juice of 1 lemon

Method

1 Preheat your oven to 200°C/fan 180°C/gas 6. Place the lamb on a non-stick baking tray and season. Spray with low-calorie cooking spray and roast for 50 minutes for pink, or 1 hour for well-done. Transfer to a board, cover loosely with foil and leave to rest.

2 While the lamb rests, boil the potatoes for 15-20 minutes until tender. Drain and leave to steam-dry for 1 minute. Mix together the yogurt and mint in a large bowl and season. Add the potatoes, stir to coat and set aside.

3 Put the stock and garlic in a wide saucepan, and bring to the boil. Bubble for 2-3 minutes to infuse the flavours, then add the green veg and simmer for 4-5 minutes until the veg is tender. Add lemon juice to taste, then drain, reserving the liquid. Slice the lamb and divide between 4 plates with the potatoes and veg. Add freshly ground black pepper to the lamb and drizzle over the stock to serve.

COOK’S NOTE
If you have any leftover lamb, leave to cool, then transfer to an airtight container, seal and chill for up to three days. Slice and fry in low-calorie cooking spray until piping hot to reheat.

 

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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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