Our Low FODMAP Slow Roasted Boneless Leg of Lamb features flavors of garlic (yes, garlic; more on that later) lemon and anchovy and is quite simple to make. Slow roasting uses the reverse sear technique, which means we roast the lamb in a low temperature oven for a couple of hours, and then finish it off searing in a very high heat oven. You will be rewarded with an evenly roasted leg of lamb, done to your liking.
Our recipes are based on Monash University and FODMAP Friendly science.
• Low FODMAP Garlic Powder: There are a couple of low FODMAP garlic powders on the market, made from maltodextrin and garlic flavor, that you can use like traditional garlic powder. FreeFod Garlic Replacer is certified low FODMAP by FODMAP Friendly. From what we can tell, Fodmazing Garlic Replacer Substitute contains the same ingredients, and we use both.
• Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
• Leeks: The green parts of leeks are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking. Monash also states that 2 Australian tablespoons, or 14 g, of leek bulb are low FODMAP.
• Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.