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The Kitchen Shrink
by Natalie Savona
This is a good, high-protein meal. Leftovers can be eaten cold with salad, or reheated the next day.
• 1 leg of lamb
• 3 cloves garlic, sliced lengthways
• 4 tablespoons tamari
• 2 teaspoons coarse-grain mustard
• 2 teaspoons honey
• fresh rosemary
• 1 bulb garlic
• 12-15 cherry tomatoes, preferably on the vine
Preheat the oven to 375°F/gas mark 5.
Wash the lamb and trim off any excess fat. Make incisions into the meat with a sharp knife and push slices of garlic into the slits.
For the sauce, mix the tamari, mustard, and honey in a mug and top up with boiling water.
Lay the lamb in a roasting pan on top of some of the rosemary and pour the sauce all over it. Place the garlic bulb beside the lamb. Arrange the cherry tomatoes around the meat. The tomatoes will gradually turn mushy, but they add to the flavor of the gravy. Top with the rest of the fresh rosemary. Roast in the oven, basting every 20 minutes. Allow a cooking time of 25 minutes per pound (55 minutes per kilogram). Add another 1/2-1 cup of boiling water to the bottom of the roasting pan half way through cooking to make a rich gravy.
Serve with freshly steamed broccoli or other green vegetables and roasted sweet potatoes.
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