Healthy Easter Lamb Recipes

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HEALTHY EASTER LAMB



Healthy Easter lamb image

Try a lighter take on roast lamb with this healthy Easter centrepiece. A trimmed leg of lamb is served with vibrant spring vegetables tossed in herbs and lemon

Provided by Anna Glover

Categories     Main course

Time 1h25m

Yield Serves 8 -10

Number Of Ingredients 12

2 onions , peeled and thickly sliced
2 large carrots , thickly sliced
boneless leg of lamb (around 1.5kg), trimmed of excess fat
4 garlic cloves , sliced
3 rosemary sprigs , leaves picked
2 tbsp olive oil
800g baby carrots , peeled
500g frozen broad beans
600g frozen peas
small bunch mint , finely chopped
small bunch parsley , finely chopped
1 lemon , zested and juiced

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the onions and sliced carrots in a large roasting tray. Remove any string from the lamb and put it on top of the veg, skin-side up. Pierce the lamb with the tip of a knife to make small pockets in the meat, add garlic slices and a few rosemary leaves to the holes. Rub the lamb with 1 tbsp olive oil and season. Pour 100ml water into the tray.
  • Roast uncovered for 45 minutes at the top of the oven. Check the internal temperature, it should read 60C for medium (pink). Cook for another 15 minutes for well done. Rest the meat under foil for 10 mins while you cook the veg.
  • Bring a large pan of salted water to the boil. Add the carrots, and cook for 8 minutes until tender, adding the peas and beans for the last 2 minutes. Drain the veg and toss with 1 tbsp oil, chopped herbs, lemon zest and juice. Season to taste.
  • Carve the lamb into thin slices. Spread the veg onto a large warmed serving platter and arrange the meat in the middle.

Nutrition Facts : Calories 439 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 0.37 milligram of sodium

ROAST LAMB FOR EASTER RECIPE BY TASTY



Roast Lamb For Easter Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread

Provided by Tasty

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

Steps:

  • Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
  • Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
  • Roll up and securely tie the leg of lamb together with kitchen twine.
  • In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
  • Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
  • Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
  • Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
  • Serve with the roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram

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