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Honey and oregano roasted leg of lamb with vegetable roasties

Honey and oregano roasted leg of lamb with vegetable roasties

Low Gi Recipe Logo

20 minutes
1 hour


  • 1 kg Leg of lamb, trimmed of all visible fat
  • 2 Large garlic cloves, sliced
  • 8 sprigs Oregano, each halved
  • 2 tbsp Pure floral honey
  • 4 tsp Dijon mustard
  • 2 tsp Lemon juice

To serve:

  • 1 Quantity Vegetable roasties (see recipe)
  • Steamed, boiled or microwaved green beans

Vegetable roasties:

  • 3 GiLICIOUS potatoes
  • 1 Medium orange-fleshed sweet potato (about 500g)
  • 2 Medium parsnips (about 400g)
  • 2 Medium carrots (about 250g)
  • Medium butternut pumpkin (about 700g)
  • 3 tsp Olive oil
  • Pinch salt (optional)
  • Freshly ground black pepper
  • 4 sprigs Rosemary, thyme or oregano, leaves removed from stems


  • Preheat oven to 200ºC (400ºF/Gas 6). Place a rack in a roasting pan and add 1 cup water to the pan.
  • Use a small sharp knife to cut slits all over the surface of the lamb. Poke the garlic slices and sprigs of oregano into the slits.
  • Place the lamb on the rack in the roasting pan and roast for 30 minutes.
  • Combine the honey, mustard and lemon juice. Brush over the lamb and return to the oven for a further 20 minutes for medium or 30 minutes for well-done. Remove lamb from oven, cover loosely with foil and set aside in a warm place for 15 minutes to rest.
  • Carve the lamb and serve accompanied by the Vegetable roasties and beans.


Energy per serve: 2,798kJ
Gi estimation: 51, GL estimation: 25
Some of these popular root vegetables have a high Gi but, apart from sweet potato, they are not rich sources of carbohydrates.
Recipe by Anneka Manning from The Low GI Family Cookbook published by Hachette in Australia, www,glycemicindex.com/publications 


Nutritional information (per serve)
Calories: 668kcal | Carbohydrates: 48.6g | Protein: 56.6g | Fat: 25g | Saturated Fat: 9.5g | Sodium: 944mg | Fiber: 11.5g | Sugar: 25.8g
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