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Roast Lamb and Vegetables with Thyme and Rosemary
Weight loss recipes
Sunday, 14 October 2007
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This is your traditional roast with a flavorsome, and healthy, Mediterranean twist. Roasting vegetables brings out their natural sweetness and is an easy way of serving a great array. 

Preparation time: 20 minutes   Chilling time: 6 hours or overnight  Cooking time: 1 hour

Serves 6


2 tablespoons roughly chopped thyme
3 tablespoons olive oil
1kg boneless piece of lamb, such as boned leg or loin
5 sprigs thyme, each sprig broken into 3 pieces
3 sweet potatoes, cut into 3cm chunks
6 zucchini, cut in half lengthways into 12 slices
3 sprigs rosemary
3 garlic cloves, each cut into 5 slices
2 tablespoons lemon juice

Cooking Instructions

1.  Combine the chopped thyme and 1 tablespoon of the oil in  a small bowl.  Put the lamb into a large glass or ceramic dish and use your ands to coat the lamb in the thyme mixture.

2.  Roll up the lamb and tie with kitchen string to keep the shape and ensure the lamb cooks evenly.  Then, using a sharp knife, cut 15 evenly spaced slits, about 2cm deep and 1cm long, into the top of the lamb.  Insert a sprig of thyme into each slit.  Cover with plastic wrap and refrigerate for at least 6 hours overnight.

3.  Preheat the oven to 180degrees C.  Put all the vegetables together in a large roasting tin and scatter over the leaves from the rosemary.  Drizzle with 1 tablespoon of the oil and toss gently to coat.  Place the lamb on top of the vegetables.  Insert a slice of garlic into each slit with the thyme.

4.  Put the lemon juice and the remaining tablespoon of oil in a screw-top jar and shake to combine.  Drizzle over the lamb.  Roast in the oven, basting with the pan juices occasionally, for 50 minutes.  Turn off the oven.  Transfer the lamb to a plate, cover with foil and set aside for 10 minutes to rest.  Return the vegetables to the oven to keep warm until the lamb is ready to be sliced and served. 

Per Serve

490 Cal, 19g fat, 40g protein, 37g carbohydrate

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Learn more about Low GI Foods:

The Low GI Diet Cookbook by Prof Jennie Brand-Miller, Kaye Foster-Powell and Kate Marsh with Philippa Sandall Copyright Hachette Australia 2006
Reproduced with the kind permission of Hachette Australia.
Photography Copyright Ian Hofstetter

Purchase Low GI Cookbook

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