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Spring Lamb

Posted on September 01, 2014 by Leoni Woodward | 0 comments
A simple roast lamb dish perfect for Spring.
Serves 1
Carbohydrate content; 0.6g per serving
  • 2 rosemary sprig
  • 1 tbsp olive oil
  • 1 lamb chop
  • 2 tbsp lemon juice
  • salt and pepper
  1. Preheat the oven to a 200°C. Crush together the leaves from one rosemary sprig, a pinch of salt and pepper, and the olive oil. Rub this mixture all over the lamb, then season generously with additional salt and pepper.
  2. Place the lamb on a rack in a large roasting pan.
  3. Add the remaining rosemary sprigs under the lamb.
  4. Squeeze the lemon juice all over the chop.
  5. Roast the lamb in a 200°C oven for 40 minutes or until cooked to your liking. 
  6. When ready serve with your choice of buttered green veg.
Tags: Dinner, Lamb
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