1 Quality Mark lamb leg
1/2 cup red wine
1/4 cup olive oil
1 tsp dried basil
1 garlic clove
150g feta cheese
1/4 cup sun dried tomato pesto
1/3 cup black olives
1 Tbsp capers
a small handful of small basil leaves
Preheat 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. *If time allows, prepare this stage the night before and marinate the meat overnight, bringing to room temperature before roasting.
Roast 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.
This nutrition analysis is based on 10 serves and is only for the roast lamb and topping.