Recipe: Winter vegetables with roast lamb

Posted on 9 August, 2017

Winter isn’t really a time that’s usually celebrated for it’s health and wellness benefits.

Cold weather often leads to cravings for rich comfort food or takeaway – but satisfying those cravings doesn’t necessarily translate to sacrificing your nutrition goals. Turn to flavoursome whole foods like lamb and root vegetables seasoned with fresh herbs – same level of satisfaction and flavour, but with an extra helping of nutrients.

Ingredients (serves 4)

• 600g lamb leg roast
• 1 sweet potato, peeled, cut into chunks
• 1 swede, peeled, cut into chunks
• 1 beetroot, peeled cut into chunks
• 1 fennel, roughly shredded
• 1 carrot, peeled, cut into chunks
• 2 garlic cloves, crushed
• 1 tsp. cumin spice
• 3 sprigs thyme, leaves removed
• 2 ½ tbsp. extra-virgin olive oil
• salt to season

Method

• Preheat your oven to 1800
• Prepare the lamb by rubbing the top with ½ of olive oil and a sprinkle of salt. Place the lamb on an oven tray and cook for 1 ½ hours.
• Meanwhile, place the sweet potato, swede, beetroot, fennel, carrot and crushed garlic in a large bowl. Toss the vegetables with the remaining olive oil, cumin, thyme and salt.
• Spread the vegetables over a baking tray and roast in the oven for 45 minutes. Once the vegetables have 10 minutes left in the oven, take the lamb out and allow it to rest for 10 minutes.
• Carve the lamb and serve immediately. Enjoy!

Nutrition Info per serve

• Energy: 1784kJ (426 calories)
• Protein: 36g
• Carbohydrate: 32g (16g sugar)
• Fat: 15g (5g saturated fat)
• Fibre: 9g
• Sodium: 157mg

For a printable version of this recipe, or for more health recipes, visit healthyeatinghub.com.au