Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1.5-1.7kg leg lamb
- 2 sprigs thyme
- 1 sprig rosemary
- 10 kipfler potatoes, peeled & halved
- 1 sachet (375g) FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce
- 1 cup red wine
- 1 bay leaf
- Steamed carrots and beans, minted peas, to serve
Method
- Preheat the oven to 160°C.
- Place the lamb leg into a large ovenproof dish and thread the sprigs of rosemary and thyme under the string holding the meat.
- Arrange the kipfler potatoes around the lamb.
- Combine the FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce with the red wine and pour evenly over the lamb and potatoes. Add the bay leaf into the dish.
- Cover the roasting dish with a layer of baking paper and foil and bake for 2 hours. Remove from oven and allow to rest, covered, for at least 10 mins.
- Slice the lamb roast and serve with potatoes and the red wine sauce with steamed carrots, green beans and minted peas.
- Tip: Lamb leg roast can be replaced with pork scotch roast or topside beef. Cooking times may vary depending on the weight. Allow 1 hour for each kilogram.
- Note: Enjoy this recipe. It has been independently tested and certified to be low in FODMAPs per serve when cooked and served as instructed.
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