I have recently had to change my ways of cooking even the most simple roast lamb due to following a low Fodmap diet to help manage my IBS symptoms. This receipe doesn't include any onions or garlic for this reason.
Ingredients
| ¼ cup | Red wine |
| 1 sprig | Fresh rosemary |
| 1 handful | Fresh mint |
| 1 | Leg of lamb (Main) |
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Directions
- Rub salt and ground pepper into the leg of lamb, then place room temperature leg of lamb into an oven bag. Add wine, and place the mint and rosemary on top of the leg.
- Put in oven and cook at 150 degrees for approximately 1.5 hours (for a medium cooked lamb. For rarer lamb, cook for 1.25 hours, and for cooked through, 2 hours). Take out of oven and allow to rest in the bag for 10 minutes. Drain, and remove from bag, then allow to rest for a further 5 minutes before slicing to serve.
- Serve with your favourite roast vegetables - to keep it Fodmap friendly, try roasted potatoes and roasted carrots, lightly seasoned with salt before cooking, and green runner beans with a cheese sauce made from gluten free flour, trim milk, tasty cheese and salt and pepper to taste.
