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½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)

salt and pepper

1 tbsp garlic infused oil

4 rosemary sprigs

4 sage leaves

2 bay leaves

400ml/14fl oz white wine

1 tbsp maple syrup

1kg/2lb 4oz potatoes, peeled and cut for roast

olive oil, for drizzling


Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.

Place the lamb in a big casserole pot and season it really well with salt and pepper. Throw in the garlic infused oil, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the maple syrup over.

Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes.

When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.)

Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often.

Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Slow roast leg of lamb with chardonnay & herbs
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