2017-08-21
Italian Roast Leg of Lamb
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Italian Roast Leg of Lamb

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The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins per 500g Cook: 30 mins per 500g
Serves 10 Serves 10
Good source of iron Good source of iron
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Ingredients

  • 1 lean Quality Mark leg of lamb
  • ½ cup red wine
  • ¼ cup olive oil
  • 2 tablespoons basil paste or 1 teaspoon dried basil
  • 1 teaspoon minced garlic

Topping

  • 150g feta, crumbled
  • ¼ cup sundried tomato paste or pesto
  • ¼ cup chopped black olives\
  • 1 tablespoon capers, rinsed
  • Few leaves chopped fresh basil or oregano

Method

 
 
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*. 

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.

* If time allows, prepare this stage the night before and marinate the meat overnight, bringing to room temperature before roasting.
 

 

How to Roast a Leg of Lamb

  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 151g
Energy kJ (kcal) 1175 (280)
Protein (g) 25.4
Fat (g) 18.5
Saturated (g)
6.2
Carbohydrate (g) 1.1
Sugars (g)
0.4
Sodium (mg) 316
Iron (mg) 2.0
Zinc (mg) 3.5
Vitamin B12 (ug) 2.4
Vitamin D (ug) N/A
Selenium (ug) 5.1

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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