Free Healthy Recipe - Roast lamb with spicy ratatouille

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

This is another delicious recipe adapted from the book www.thegreengrocersdiet (published by Pan Macmillan RRP $39.99). It's a great meal to serve when the family are around. It's even better the next day when you have leftovers to use to make a quick wrap for lunch.

2 kg leg of lamb, fat trimmed
3 cloves garlic, peeled and cut into slivers
3 sprigs rosemary
4 tbs mint
1 tbs hot water
2 tomatoes quartered
2 zucchini cut into chunks
1 onion peeled and cut into chunks
1 small eggplant, cut into chunks
1 tbs extra virgin olive oil (see olive oil)
2 cloves garlic, crushed
2 tsp cumin
1 pinch sea salt
½ cup parsley, roughly chopped
½ lemon juiced

Preheat the oven to 200C.

Place lamb on a roasting pan. With a sharp knife, make small incisions over the lamb and push some garlic and rosemary leaves each incision. Season the lamb with some cracked black pepper and a pinch of salt.

Roast in the oven for 20 minutes.

Reduce the temperature to 180C and cook for a further hour and 10 minutes.

Mix together the cut vegetables in a large bowl and toss through the olive oil, seasoning and cumin. Arrange the veggies on a baking tray and place them in the oven in the last 15 minutes of the lamb cooking.

When you remove the lamb, toss the veggies to ensure they cook evenly and return them to the oven for a further 30 minutes.

Cover the lamb loosely in foil and to rest for 30 minutes while the veggies cook.

Once cooked, remove the veggies from the oven and toss through the parsley and lemon juice.


While the lamb is cooking, place the mint, sugar, water and vinegar in a blender. Season with a pinch of salt and process until well combined.

Slice the lamb and serve 150 g to each person with the mint sauce and spicy ratatouille.

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 105 mins
Ready in: 135 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1677 kj
Calories 401 kcal
Fat 21 g
Saturated Fat 9 g
Total Carbohydrate 7 g
Fibre 4 g

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