Herb-Crusted Leg of Lamb
Preparation time is 15minutes
Cook time is 2hours 20minutes
Total time is 2hours 35minutes
Serve is for 6 people
Estimated cost per serve is 10.93 dollar
Difficulty level: 3 out of 4
14 Ingredients
- 1/4 cup mint leaves
- 1 cup continental parsley leaves
- 250grams cherry tomatoes
- 3 zucchini, trimmed, cut into 2cm pieces
- 2 lemons, rind finely grated
- 1 pinch pepper (for seasoning)
- 2teaspoons dijon mustard
- 2tablespoons lemon juice
- 750grams small potatoes
- 4 thick slices of white bread, roughly chopped
- 1/4 cup rosemary sprigs
- 3 garlic cloves, crushed
- 1kilograms leg of lamb
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2020kJ
Protein
39.0grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Trim and discard excess fat from lamb leg. Place into a large roasting pan.
Step 2 of 5
Process bread and herbs in a food processor until finely chopped. Transfer to a bowl. Add lemon rind, juice and garlic. Season with salt and pepper.
Step 3 of 5
Spread mustard over lamb leg. Press breadcrumb mixture onto lamb. Cover with foil. Bake for 1 hour 30 minutes or until juices run clear when tested in the thickest part of the lamb with a skewer.
Step 4 of 5
Meanwhile, place potatoes and zucchini into a large shallow ovenproof dish. Spray with olive oil. Roast for 30 minutes. Add tomatoes and roast for a further 20 minutes.
Step 5 of 5
Serve slices of lamb with roast vegetables and wedges of lemon.
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