| diana tencic
Basic Roast Lamb Recipe
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1 lemon, halved
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2 1/2 tablespoons olive oil
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1 large garlic clove, crushed
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1 tablespoon dried oregano
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1 bunch baby carrots, trimmed
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Salt, to season
METHOD
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Step 1Preheat oven to 220°C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions into lamb.
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Step 2Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes.
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Step 3In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes.
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Step 4Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230°C.
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Step 5Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes.
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Step 6Carve lamb, reserving 400g for the Shepherd's Pie (see related recipe). Serve with potatoes and carrots.
NOTES
Leftovers: Wrap cooled lamb in baking paper, then foil. Refrigerate in an airtight container for up to 3 days.
Low FODMAP diet tip: Make this a low FODMAP recipe by omitting garlic, and replacing olive oil with garlic-infused olive oil.
