Recipe: Healthy Sunday Roast Lamb

Our friends at the Good Macadamia Nut Oil company have shared their favourite healthy version of Sunday Roast Lamb.

I'm hungry just thinking about it!

Healthy Sunday Roast Lamb

Ingredients:

1 head garlic, each clove peeled and finely chopped

2 sprigs rosemary, leaves only, chopped

5 sprigs thyme, leaves only

Macadamia nut oil

Salt and pepper

300ml white wine

300ml stock

Any vegetables you like - we used purple sprouting broccoli, radishes and baby carrots

1. Preheat the oven to 120 degrees celsius.

2. Heat a few glugs of macadamia nut oil in a large frying pan, and brown the seasoned lamb on all sides.

3. Place the lamb, fat side up, into a roasting tin and make a few shallow slashes over the surface.

4. Rub the garlic, rosemary, thyme all over the lamb with another glug of macadamia nut oil .

5. Add the white wine and stock to the tin, as well as another few sprigs of rosemary and thyme if you wish. Cover tightly with tin foil and place in the oven to roast for 5 hours, turning twice.

6. You know when the lamb is done when it is falling off the bone, you shouldn’t need a knife to cut it at all. When it is done, strain the juices into a small saucepan.

7. Increase the temperature of the oven to 220 degrees celsius. Add the vegetables to the base of the tin, drizzle with a bit more macadamia nut oil and season lightly with salt and pepper. Also drizzle a tablespoon of the juices over the top of the lamb.

8. Return the tin to the oven to roast for 15 minutes, to crisp the lamb and cook the vegetables.

9. For the gravy, blot away the layer of oil from the top of the small saucepan. Bring to the boil and reduce the gravy by 1/4 until it is think and flavoursome. Season to taste.

10. Serve the lamb in the tin, with the gravy in a small jug to the side.

For more recipes like this, visit The Good Macadamia Nut Oil company website HERE

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