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Italian roast leg of lamb

Roast lamb with olives and red wine

10

Serves

15 mins

Prep Time

1 hr

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish, perfect for entertaining.

The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning looking dish, perfect for entertaining.

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High Protein

Ingredients

Lamb

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1 Quality Mark lamb leg

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1/2 cup red wine

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1/4 cup olive oil

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1 tsp dried basil

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1 garlic clove

finely chopped

Topping

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150g feta cheese

crumbled

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1/4 cup sun dried tomato pesto

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1/3 cup black olives

pitted and chopped

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1 Tbsp capers

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a small handful of small basil leaves

Method

To Roast Lamb

1

Preheat the oven to 190ºC

2

Line a baking or roasting dish with foil or baking paper.

3

Note the weight of the lamb in order to calculate the cooking time.

4

With a sharp knife, make 8-10 shallow cuts on the top of the leg.

5

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.

6

Roast for 30 minutes per 500g.

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7

In the last 30 minutes of cooking time, mix all the topping ingredients together and press onto the lamb.

8

Return to the oven for the remaining cooking time.

9

Remove from the oven and rest for 20 minutes before carving.

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Nutrition Information per Serving (151g)

This nutrition analysis is based on 10 serves and is only for the roast lamb and topping.

Energy

1235kJ (295 kcal)

Protein

25.4g

Total Fat

19.9g

Saturated Fat

7.0g

Carbs

1.1g

Dietary Fibre

0.60g

Sodium

299.9mg

Iron

2.0mg

Zinc

3.5mg

Vitamin B12

1.5µg