Slow-Cooked Lamb Pot Roast 

Slow-Cooked Lamb Pot Roast

By: WellBeing Team

FODMAPPED’s range of delicious soups, broth, simmer and pasta sauces and bars are independently tested and certified FODMAP-friendly. This wholesome range is free from onions, garlic, gluten and other nasties without skipping on flavour. Available in supermarkets and health food stores, they are proudly Australian made and owned.

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.