Honey and oregano roasted leg of lamb with vegetable roasties
- 1 kg leg of lamb trimmed of all visible fat
- 2 cloves garlic sliced
- 8 sprigs fresh oregano each halved
- 2 tbsp pure floral honey
- 4 tsp dijon mustard
- 2 tsp lemon juice
- cooked green beans steamed, boiled or microwaved
- 3 Carisma potatoes
- 1 sweet potato about 500g
- 2 parsnip about 400g
- 2 carrot about 250g
- 1 butternut pumpkin about 700g
- 3 tsp olive oil
- 1 pinch salt (optional)
- ground black pepper
- 4 sprigs fresh rosemary leaves removed from stems, or thyme, or oregano
- Preheat oven to 200ºC (400ºF/Gas 6). Place a rack in a roasting pan and add 1 cup water to the pan.
- Use a small sharp knife to cut slits all over the surface of the lamb. Poke the garlic slices and sprigs of oregano into the slits.
- Place the lamb on the rack in the roasting pan and roast for 30 minutes.
- Combine the honey, mustard and lemon juice. Brush over the lamb and return to the oven for a further 20 minutes for medium or 30 minutes for well-done. Remove lamb from oven, cover loosely with foil and set aside in a warm place for 15 minutes to rest.
- Carve the lamb and serve accompanied by the vegetable roasties and beans.
GI estimation: 51, GL estimation: 25 Some of these popular root vegetables have a high Gi but, apart from sweet potato, they are not rich sources of carbohydrates. Recipe by Anneka Manning from The Low GI Family Cookbook, Hachette Australia. Visit: glycemicindex.com/books
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.