Roast leg of lamb
Serves 4/ Ready in about 2 hours 30 minutes
3 onions, cut into wedges
2kg leg of lamb, visible fat removed
1 garlic bulb, cloves separated
20g fresh rosemary sprigs, cut into quarters
800g floury potatoes, such as Desiree or King Edward, peeled and cut into large chunks
Low-calorie cooking spray
1 medium celeriac, peeled and cut into small cubes
4 parsnips, peeled and roughly sliced
4 carrots, peeled and cut into batons
200g green beans
1 beef stock pot
2 level tsp beef gravy granules
1 Preheat your oven to 190°C/fan 170°C/gas mark 5. Spread the onion wedges in a non-stick roasting tin.
2 Cut slits all over the lamb and stuff some with garlic and some with rosemary. Lay the lamb in the tin and cover with foil. Bake on the middle shelf for 1-1/2 hours (or 2-1/2 hours if you prefer your lamb well done), then leave to rest for 15 minutes. While the lamb’s cooking, boil the potatoes for 10 minutes, then drain. Return to the saucepan, season and cover. Shake the pan to roughen up the edges, then tip the potatoes onto a non-stick baking tray in a single layer and spray with low-calorie cooking spray. After the lamb’s been roasting for an hour, add the potatoes to the oven and cook for 1 hour, turning halfway.
3 Meanwhile, boil the celeriac and parsnips for 20 minutes, or until soft. Drain, mash and season to taste. Boil the carrots and green beans for 5-6 minutes, then drain, reserving 200m1 of the cooking water. Mix the water with the stock pot and gravy granules.
4 Slice the lamb, removing any more visible fat, and serve with the roast potatoes, mash (topped with a twist of freshly ground black pepper), carrots and beans, and a quarter of the gravy per person.
Syns per serving: 1/2
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