Tagged: #roast vegetables

02
Jul
2015
High Fibre (makes 4 serves) 4-5 grams of fibre per serve
 
Note: Takes 5 and half hours to cook

Ingredients

Meat
  • 1 kilo of on the bone shoulder lamb
  • 750mls chicken stock
  • 300 mls of balsamic vinegar
  • ¼ cup of fresh rosemary (pull the leaves off the sprigs)
  • 6 garlic cloves halved
  • 2 tablespoons of brown sugar
  • ½ cup of lemon juice
 
Vegetables
  • 2 medium (100 grams each roughly)red skinned potatoes (skin on) cut into quarters
  • 200 grams of peeled chunky Queensland Blue pumpkin pieces
  • 200 grams of peeled chunky sweet potato pieces
 
Method
Preheat the oven to 150C
Wash the lamb with cold water and pat dry
Cut small holes approximately 5 cms in the meat and stuff garlic halves in the holes deep into the meat
Place meat in a deep French cast iron type dish that has a tight fitting lid
Pour vinegar and stock over the lamb and sprinkle the top of the meat with rosemary sprig leaves, place the lid on
Bake for 3 hours then take the meat out and turn it over, cook for another hour with lid on
 
After 4 hours
Par boil vegetables until just slightly soft (or microwave)
Pack the vegetables tightly around the meat ensure the vegetables are partially in the liquid
Pour ½ cup of lemon over the meat, cook for another hour
Turn the vegetables over
Take the lid off for the last 30-45 minutes cooking at 180C to brown the meat and vegetables
Serve with some steamed winter greens such as spinach, cauliflower or broccoli
 
Published in Recipes
02
Jul
2015
Low fibre (makes 4 serves) 2-3 grams of fibre per serve
 
Note: Takes 5 and a half hours to cook

Ingredients

Meat
  • 1 kilo of on the bone shoulder lamb
  • 750mls chicken stock
  • 300 mls of balsamic vinegar
  • ¼ cup of fresh rosemary (pull the leaves off the sprigs)
  • 3 teaspoons of garlic powder
  • 2 tablespoons of brown sugar
  • ½ cup of lemon juice
Vegetables
  • 2 medium (100 grams each roughly) red skinned potatoes (skin off) cut into quarters
  • 200 grams of peeled chunky Butternut pumpkin pieces
  • 200 grams of peeled chunky sweet potato pieces
Method
Preheat the oven to 150C
Wash the lamb with cold water and pat dry
Cut small holes approximately 5 cms in the meat and stuff garlic powder in the holes deep into the meat
Place meat in a deep French cast iron type dish that has a tight fitting lid
Pour vinegar and stock over the lamb and sprinkle the top of the meat with rosemary sprig leaves, place the lid on
Bake for 3 hours then take the meat out and turn it over, cook for another hour with lid on
 
After 4 hours
Par boil vegetables until just slightly soft (or microwave)
Pack the vegetables tightly around the meat ensure the vegetables are partially in the liquid
Pour ½ cup of lemon over the meat, cook for another hour
Turn the vegetables over
Take the lid off for the last 30-45 minutes cooking at 180C to brown the meat and vegetables
Serve with some steamed winter greens such as spinach, cauliflower or broccoli
 
Published in Recipes
02
Apr
2014
Serves 4, 4-5 grams per serve.
 
Ingredients
  • 150 grams peeled celeriac
  • 150 grams peeled parsnip
  • 150 grams peeled sweet potato
  • 150 grams peeled potato
  • 150 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil for 1-2 hours if possible
Published in Recipes
02
Apr
2014
Serves 4, 2-3 grams per serve.
 
Ingredients
  • 100 grams peeled parsnip
  • 200 grams peeled sweet potato
  • 350 grams peeled potato
  • 100 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil overnight – to flavour the oil then remove garlic
Published in Recipes