This is a classic combination that never fails to please. The French often partner lamb with pale, delicately flavoured and textured flageolet beans, and I recommend you serve this dish with the Warm Flageolet Beans with Herbs, Roasted Mediterranean Vegetables and Roast New Potatoes (see page 139). All these vegetables will provide fibreFibre is an important part of a balanced diet. There are two type of fibre; soluble and insoluble. Insoluble fibre helps your bowel to pass… to help make the meat easier to digest.
2 tbsp mild or medium (not extra virgin) olive oil
4 large garlic cloves, crushed
2 good pinches of sea salt
1 tbsp rosemary, finely chopped 2kg (4lb 6oz) leg of lamb
1 Preheat the oven to 190°C/375°F/gas mark 5.
2 Mix together all the ingredients except the meat and rub the resulting paste over the lamb.
3 Place the lamb in a roasting tin and cook for 30 minutes. Then reduce the oven temperature to 170°C/325°F/gas mark 3 and cook for another hour and a half (25 minutes per 450g/1lb of meat). Baste and turn the joint every 30 minutes or so and turn the leg over twice to ensure that it cooks evenly.
4 Remove the lamb from the oven, wrap it in tin foil and allow it to rest on a carving board for 25 minutes before serving.
Gluten-free, wheat-free, dairy-free, yeast-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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