Healthy Easter Lamb Recipes

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HEALTHY EASTER LAMB

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



Healthy Easter lamb image

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

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

ONE-PAN EASTER LAMB

A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 11



One-pan Easter lamb image

Steps:

  • Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
  • Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
  • Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.

Nutrition Facts : Calories 752 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.4 milligram of sodium

1.6kg bone-in leg of lamb
50ml olive oil , plus a splash
3 oregano sprigs, leaves picked and roughly chopped
4 rosemary sprigs, leaves of 2 picked and roughly chopped
1 lemon , zested (save the juice for the spring greens, see goes well with)
1 garlic bulb , cloves lightly smashed
1 red chilli , pierced
1kg potatoes , skins on, cut into thick wedges
3 fennel bulbs , cut into quarters lengthways, tops removed, green fronds reserved
250ml white wine
250ml good-quality chicken stock

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