Italian Roast Leg of Lamb
Lamb Roast with Olives and Red Wine
The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish.
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National Lamb Day,
1 Quality Mark lamb leg
1/2 cup red wine
1/4 cup olive oil
1 tsp dried basil
1, minced garlic clove
150g, crumbled feta cheese
1/4 cup sun dried tomato pesto
1/4 cup, chopped black olives
1 tbsp capers
1 tsp basil leaves
To Roast Lamb
Pre-heat the oven to 190ºC.
Line a baking or roasting dish with foil or baking paper.
Note the weight of the lamb in order to calculate the cooking time.
With a sharp knife, make 8-10 shallow cuts on the top of the leg.
Mix together the wine, oil, basil and garlic and massage over the lamb. *If time allows, prepare this stage the night before and marinate the meat overnight, bringing to room temperature before roasting.
Roast in the pre-heated oven for 30 minutes per 500g.
In the last 30 minutes of cooking time, mix all the topping ingredients together and press onto the lamb.
Return to the oven for the remaining cooking time.
Remove from the oven and rest for 20 minutes before carving.
Nutrition Information per Serving (151g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)