Recipe: Weight Watchers Lamb with Tomatoes, Onions and Olives

PROVENCAL LAMB WITH TOMATOES, ONIONS AND OLIVES



1 garlic clove, minced plus 2 garlic cloves, halved, divided use
2 teaspoons minced peeled fresh ginger
2 teaspoons olive oil, divided use
3/4 teaspoon salt, divided use
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 (2 1/2 pound) boneless leg of lamb, trimmed, rolled, and tied
6 plum tomatoes, cut into 1-inch chunks
2 onions, each cut into 1/2-inch wedges
1 lemon, quartered
16 pitted Kalamata olives
3/4 cup dry white wine
4 cups hot cooked whole wheat couscous (for serving)

Preheat oven to 400 degrees F. Spray large roasting pan with nonstick spray.

Stir together minced garlic, ginger, 1 teaspoon of oil, 1/2 teaspoon of salt, the cumin, and pepper flakes in cup; rub all over lamb. Place lamb in prepared pan. Scatter tomatoes, onions, lemon, olives, and garlic halves around lamb; drizzle vegetables with remaining 1 teaspoon oil and sprinkle with remaining 1/2 teaspoon salt. Pour wine into pan.

Roast until instant-read thermometer inserted into center of lamb registers 145 degrees F for medium and vegetables are tender, about 1 hour. Transfer lamb to cutting board and let stand 10 minutes.

Meanwhile, skim off and discard any fat from pan juices. Cut lamb into 20 slices. Spoon vegetables into serving bowl; add pan juices and squeeze lemon wedges over. Toss until mixed well. Serve with lamb and couscous.

Makes 10 servings
8 PointsPlus Value Per Serving

Per Serving: (2 slices lamb, about ⁄₃ cup vegetables with pan juices, and generous ⁄₃ cup couscous): 298 Cal, 12 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 90 mg Chol, 348 mg Sod, 18 g Carb, 3 g Sugar, 3 g Fib, 26 g Prot, 40 mg Calc.

Healthy Extra: Serve with a bowl of microwave-cooked or steamed whole green beans sprinkled with chopped fresh parsley and grated lemon zest.

Source: Weight Watchers One Pot Cookbook by Weight Watchers