Italian Roast Leg of Lamb
The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish.
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Ingredients
Topping
|
Method |
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 |
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