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Low FODMAP Recipe:Low FODMAP Recipe - Allspice and Thyme Crusted Butterflied Leg of Lamb

Ingredients

1.3kg/3lb lean butterflied leg of lamb

Salt and freshly milled black pepper

1 large tbsp garlic oil

20ml/4tsp sunflower oil

Grated zest of 2 lemons

30ml/2tbsp freshly chopped thyme leaves

5-10ml/1-2tsp ground allspice

200g/7oz  tomatoes, halved

1kg/2.2lb salad potatoes, cooked, drained and quartered

250g/9oz green beans, topped, tailed and lightly blanched

1 small bunch lemon thyme or juice of ½ lemon

45ml/3tbsp extra virgin olive oil

Large bunch freshly chopped parsley

Salt and freshly milled black pepper


Preparation method

To prepare the rub mix all the ingredients together. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint. Preheat the oven to Gas mark 7, 220°C, 425°F.

Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.

Meanwhile, mix all the salad ingredients together and season. Slice the lamb and serve with the salad. - See more at: http://www.simplybeefandlamb.co.uk/recipes/allspice-and-thyme-crusted-butterflied-leg-lamb#sthash.ihPEhRcV.dpuf

Low FODMAP Recipes