Men's Health - UK (2019-07)

80 MEN’S HEALTH

SERVES 4

Lamb rumps, 4 x 160g

New potatoes, 300g

A red onion, sliced

Garlic, 6 cloves, sliced

Oregano leaves,

a large pinch

Cherries, 16, halved

Balsamic or red wine

vinegar, 2tbsp

Salad leaves, 2 handfuls

METHOD

“This dish is great for

summer, when the lambs are

a little fatter,” says Gordon.

The meat from grass-fed

lambs, in particular, is rich in

weight-controlling omega-3

fatty acids. Heat the oven

to 180°C and put a roasting

dish in the middle. Score the

lamb fat, then place the meat

in a hot pan with a dash of oil,

fat side down. Cook for five

minutes, turning once, to

render the fat and give the

meat a little colour, then roast

in the oven for 13-15 minutes.

While it cooks, boil the

potatoes, drain and halve.

White spuds are stuffed

with fast-acting carbs and

rehydrating potassium, ideal

after cardio. Fry the onion and

garlic until caramelised, then

add the potatoes, oregano

and cherries to warm through.

Season with salt and pepper,

add a splash of the vinegar,

then take it off the heat.

04

ROAST LAMB,

POTATO AND

CHERRY

After a tough session in

the gym, you deserve

a greater reward than

a limp supermarket salad.

Prep this recipe from chef

Peter Gordon of fusion

restaurant the Providores

the night before, and break

it out when you need it

Fill your Tupperware

with the salad leaves,

then top with the potato

and cherry mix. As well as

adding a welcome hit of

sweetness to your dish,

cherries are among the

most effective foods for

reducing post-workout

muscle inflammation. Finally,

slice the roast lamb against

the grain and place it on

top. It’s a lunch that’s well

worth working for.

LAMB’s 30g of

protein will

put a spring in

your step