Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans
Delicious Lamb Leg Recipe
8
Serves
45 mins
Prep Time
1 hr
Cook Time
Recipe author
Kathy Paterson
Here the leg of lamb has been tunnel boned, but the shank has been left intact. Often referred to as a 'carvery cut', this makes for easy carving once cooked. Baked tomatoes are really delicious and possibly an underrated accompaniment to lamb. If you are short on a colourful vegetable to have for dinner, pop these in the oven.
This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
Here the leg of lamb has been tunnel boned, but the shank has been left intact. Often referred to as a 'carvery cut', this makes for easy carving once cooked. Baked tomatoes are really delicious and possibly an underrated accompaniment to lamb. If you are short on a colourful vegetable to have for dinner, pop these in the oven.
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High Iron
High Protein
Ingredients
Lamb
1.5 kg Quality Mark lamb leg
i
tunnel boned with shank intact
3-4 sprigs fresh thyme
2-3 sprigs fresh rosemary
pinch sea salt
to taste
pinch black pepper
to taste
Stuffed tomatoes
8 vine tomatoes
i
ripe but still firm
2 Tbsp olive oil
1 onion
finely chopped
1 garlic clove
finely chopped
1 cup fresh breadcrumbs
a handful flat-leaf parsley
finely chopped
1 red capsicum
roasted, skinned, flesh cut into small pieces
pinch sea salt
to taste
pinch black pepper
to taste
80g goats' cheese
Lamb gravy
2 Tbsp white flour
a splash red wine
can also substitute for white wine
500ml beef stock
i
pinch sea salt
to taste
pinch black pepper
to taste
To serve
800g butter beans
Method
The lamb
To roast capsicum
The stuffed tomatoes
The gravy
To serve
1
Preheat the oven to 230°C.
2
Place the herbs in the cavity left from removing the bone, then tie with about three pieces of kitchen string at even intervals to hold the lamb in shape. Place in a roasting dish, season with sea salt and freshly ground black pepper and drizzle with the olive oil.
3
Place in the oven and roast for 20 minutes.
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4
Lower the temperature to 200°C and roast for a further 40 minutes for lamb that is still a little pink in the centre.
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Nutrition Information per Serving (581g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1786 kJ (427 kcal)
Protein
47.0g
Total Fat
16.1g
Saturated Fat
5.1g
Carbs
19.9g
Sugars
8.5g
Sodium
520mg
Iron*
5.4mg
* Percentage of recommended daily intake (Aust/NZ)
