Difficulty | Serves 6 | Book 6
Method
Preheat oven 180°C fan forced.
- Place lamb into a plastic container that has a lid. Rub garlic and rosemary all over the lamb.
- Pour mint sauce over the top of the lamb and rub in. Put lid on container and seal tight. Leave in fridge overnight.
- Turn lamb in the morning and leave in fridge until ready to cook.
- 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.
- 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?