Roast Lamb with Mint and Rosemary

Difficulty | Serves 6 | Book 6


1 x 1.25kg lean lamb leg roast
1 tablespoon crushed garlic (in jar)
1 tablespoon dried rosemary
½ cup thick mint sauce
Cooking spray

Per serve
Kilojoules1402 (cals 335)
GI RatingToo low in carbs to score a GI rating


Preheat oven 180°C fan forced.

  1. Place lamb into a plastic container that has a lid. Rub garlic and rosemary all over the lamb.
  2. Pour mint sauce over the top of the lamb and rub in. Put lid on container and seal tight. Leave in fridge overnight.
  3. Turn lamb in the morning and leave in fridge until ready to cook.
  4. Place lamb onto a baking tray that has been coated with cooking spray then pour marinade over top. Bake for 2 hours or until cooked to your liking.
  5. Once cooked, remove from oven and leave to sit for 10 minutes before slicing. For a delicious low-fat baked vegetables recipe go to Symply Too Good To Be True 1.

Note from Annette: One of my family’s favourite roasts. Simple to make with the hint of mint and rosemary, this is anything but a boring roast.

Dietitian's tip

Using this recipe and the roast vegetables from Book 1 you will have the perfectly balanced meal, both low in fat and rich in nutrients. Who needs dinner with Tom Cruise?

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