Italian roast leg of lamb
Roast lamb with olives and red wine
10
Serves
15 mins
Prep Time
1 hr
Cook Time
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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Ingredients
Lamb
1 Quality Mark lamb leg
1/2 cup red wine
1/4 cup olive oil
1 tsp dried basil
1 garlic clove
finely chopped
Topping
150g feta cheese
crumbled
1/4 cup sun dried tomato pesto
1/3 cup black olives
pitted and chopped
1 Tbsp capers
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
