Low carb sunday lamb roast with gravy and roasted vegetables

Ingredients

• 1 lamb roast (about 2kg)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary, chopped
• Salt and pepper to taste
• 500g mixed vegetables (such as carrots, broccoli, cauliflower)
• 1 tablespoon butter
• 1 cup beef broth

Instructions

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb roast with olive oil, minced garlic, chopped rosemary, salt, and pepper.
3. Place the lamb in a roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare.
4. While the lamb is roasting, prepare the vegetables. Cut the vegetables into bite-sized pieces and toss with olive oil, salt, and pepper. Arrange the vegetables around the lamb in the roasting pan during the last 30 minutes of roasting.
5. Remove the lamb from the oven and let it rest for 15 minutes before slicing.
6. While the lamb is resting, prepare the gravy. In a small saucepan, melt the butter over medium heat. Add the beef broth and bring to a simmer. Cook until the gravy has reduced by half.
7. Slice the lamb and serve with the roasted vegetables and gravy.

Time

• Preparation time: 15 minutes
• Cooking time: 1 hour 45 minutes
• Total time: 2 hours

Nutritional Information

• Calories: 450
• Fat: 30g
• Carbohydrates: 10g
• Protein: 35g

Recipes (external)

YouTube videos

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