Olive crusted Italian roast leg of lamb
Stunning roast lamb recipe to impress
Serves
8 - 10
Prep Time
15 mins
Cook Time
30 mins
The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning-looking roast, which can be prepared using a number of cuts, from the classic roast leg of lamb to butterfly or mini roasts. If time allows, marinate the meat overnight in the refrigerator, but bring to room temperature before roasting.
The gutsy topping on this roast lamb adds a delicious flavour and creates a stunning-looking roast, which can be prepared using a number of cuts, from the classic roast leg of lamb to butterfly or mini roasts. If time allows, marinate the meat overnight in the refrigerator, but bring to room temperature before roasting.
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ShareIngredients
2-2.5kg Quality Mark lamb legi
1/2 cup red wine
1/4 cup olive oil
1 tsp dried basil
1tsp crushed garlic
150g feta cheese
crumbled1/4 cup sun dried tomato pestoi
1/4 cup black olives
pitted and chopped1 Tbsp capers
a small handful of basil leavesi
chopped
Method
Preheat the oven to 190°C.
Line a baking or roasting tray with foil or baking paper.
Check the weight of the lamb in order to calculate the cooking time and place it on the tray.
Using a sharp knife, make 8-10 shallow cuts on top of the lamb leg.
Mix together the wine, oil, basil, and garlic and message half of it over the lamb.
Roast the lamb in the preheated oven for 30 minutes per 500 grams, basting regularly with the remaining marinade during the first hour of cooking. In the last 30 minutes of cooking time, mix the topping ingredients together and press onto the lamb.
Remove from the oven and rest for 20 minutes before carving.
Serve with pasta and seasonal vegetables.
Nutrition Information per Serving (431g)
This recipe is rich in selenium, a mineral that acts as an antioxidant to protect the body against damage. The lamb and pasta contribute the most selenium.
