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Herby Lamb With Roasted Roots And Wilted Greens

1 MIN READ • 14th March 2017

Lamb is a firm favourite for an Easter Sunday lunch and this dish even comes in under 400 calories per serving

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: Four
Recipe from Waitrose
Typical nutritional values per serving:
Energy: 397kcals, Fat: 18.4g, Saturated Fat: 5.9g, Carbohydrate: 36.1g, Sugars: 16g, Salt: 1.3g

  • Ingredients

    2 x pack (roughly 1kilo) pre-prepared roasting vegetables

  • 250g lamb neck or loin fillet, trimmed

  • 1 tbsp Dijon mustard

  • 2 tbsp chopped parsley

  • 2 tbsp chopped thyme

  • 200g baby leaf greens, trimmed and thickly sliced

  • 500g pot lamb gravy, warmed, to serve

1. Preheat the oven to 220°C, gas mark seven. Remove the film from the roasting vegetables and cook in the centre of the oven for 35 minutes.
2. Meanwhile, spread the lamb with mustard and roll in the herbs. When the vegetables have been in the oven for 20 minutes, top with the lamb and roast for a further 15 minutes.
3. Remove the lamb and place on a board to rest for five minutes. Leave the veg in the oven for a further five minutes until golden and cooked through.
4. Meanwhile, cook the baby leaf greens in a pan of boiling water for four to five minutes until tender, then drain well.
5. Divide the roasted veg between four plates and top with the greens. Slice the lamb thinly and arrange on top. Pour round the gravy and serve.

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