Olive crusted Iitalian roast leg of lamb

Stunning roast lamb recipe to impress

8 - 10

Serves

15 mins

Prep Time

30 mins

Cook Time

Recipe author

Allyson Gofton

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.

Rate this recipe

High Iron

Lamb,

Special Occasion & Entertaining,

Casserole/Slow,

Dinner

Ingredients

Lamb

2-2.5kg Quality Mark lamb leg

_1/2 cup red wine

_1/4 cup olive oil

1 tsp dried basil

1tsp crushed garlic

Topping

150g feta cheese

crumbled

_1/4 cup sun dried tomato pesto

_1/4 cup black olives

pitted and chopped

1 Tbsp capers

a small handful of basil leaves

chopped

Method

To roast lamb

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.

Energy

2746kJ (656 kcal)

Protein

65.3g

Total Fat

29.8g

Saturated Fat

11.1g

Carbs

26.8g

Dietary Fibre

Sodium