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    Roast Leg of Lamb With Tomatoes

    Fresh Ideas ImageFresh Ideas
    Roast Leg of Lamb with Tomatoes
    Preparation time is 10minutes
    Cook time is 1hours 30minutes
    Total time is 1hours 40minutes
    Serve is for 6 people
    Estimated cost per serve is 11.61 dollar
    Difficulty level: 2 out of 4

    10 Ingredients

    Number of servings
    6
    • 2 lemons
    • 1 bunch rosemary
    • 1/3 cup extra virgin olive oil
    • 2 bulbs garlic, cut in half horizontally
    • 500grams cocktail truss tomatoes
    • 2.50kilograms leg of lamb
    • 1packets cos hearts lettuce, leaves separated, roughly chopped
    • 1/3 cup frozen peas, blanched
    • 150grams marinated Danish feta, reserving 2 tbs oil
    • 1/2 bunch mint, leaves picked

    Description

    Treat loved ones this festive season to a tender roast leg of lamb with juicy tomatoes and a refreshing pea and feta side salad.

    Method

    Step 1 of 4

    Preheat oven to 200°C/180°C fan-forced. Zest and juice 1 lemon. Strip leaves off 1 rosemary sprig, then finely chop leaves. Combine with zest, lemon juice and oil in a small bowl.

    Step 2 of 4

    Place remaining rosemary and garlic in centre of a large, deep roasting pan. Place lamb on top and coat with half of the marinade. Season well and cook for 1 hour.

    Step 3 of 4

    Add tomatoes to pan. Drizzle with remaining oil and season well. Cook for a further 30 minutes or until lamb is cooked to your liking and tomatoes are blistered. Remove pan from oven, cover lamb loosely with foil, and allow to rest for 15 minutes.

    Step 4 of 4

    To make pea salad, combine lettuce, peas, feta and mint in a bowl. Drizzle with reserved oil and season. Cut remaining lemon into cheeks. Drizzle remaining marinade over lamb. Serve with lemon cheeks and salad.

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