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Italian Roast Leg of Lamb
The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish.
Prep: 15 mins
Cook: 30 mins per 500g
Serves 10
Good source of iron
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Ingredients
Topping
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Method |
Nutrition Information Per Serving
Serving size: 151g| Energy kJ (kcal) | 1175 (280) |
| Protein (g) | 25.4 |
| Fat (g) | 18.5 |
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Saturated (g)
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6.2 |
| Carbohydrate (g) | 1.1 |
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Sugars (g)
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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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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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A lovely way to roast a leg of lamb so tender and the topping is yum!
Posted by Carol 2014-08-15 16:14:31
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Tried this recipe with my daughter on her return from Europe, the marinade made the meat so succulent, we did this stage overnight . The crust / topping was sensational it tasted so yummy and looked terrific when it came to carving. The recipe is relatively easy but looks and tastes beautiful.
Posted by Carl 2014-08-15 16:14:03
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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