HFG roast dinner
- lean lamb rump or mini pan roast
- red cabbage
- lemon zest
- mint leaves, torn
1 Look for leaner ‘trim lamb’ cuts, like the clever ‘mini roasts’. These are more expensive by the kilo, but remember you’re not paying for bone or extra saturated fat. These cuts are quicker to cook, too. Don’t add any fat to the lamb; just rub it with garlic, salt and herbs (we used rosemary) and bake in a hot oven.
2 Cook the potato and pumpkin separately in another oven tray; coat with a light spray of olive oil and they’ll still turn out crispy and delicious and much lower in fat.
Minted red cabbage
3 Even cabbage-haters will like this! Sauté sliced red cabbage in a little olive oil with some lemon zest and torn mint leaves. Cook until the cabbage is just wilted; you want crunch and colour to be retained. It’s a great 5 minute vege dish.
4 Steam or boil until just cooked; still a bit crunchy.
5 Pour off the fat from the meat juices before you start making the gravy, or use a gravy separator (this great tool is a jug designed so you can easily pour the fat away). Alternatively, discard the meat juices and make gravy from a good-quality lean meat stock (look in the meat fridge at the supermarket) and add a splash of red wine. Just reduce the stock until you have a delicious meat jus instead of gluggy gravy.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 10g
Dietary fibre 0g
Adding colour to the plate with red cabbage and broccoli not only makes it look nicer, it balances the meal. The cabbage and broccoli contribute useful vitamins and antioxidants, and provide flavour and satisfaction without adding many kilojoules.
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