Preparation time is 15minutes
Cook time is 1hours 15minutes
Total time is 1hours 30minutes
Serve is for 6 people
Estimated cost per serve is 9.87 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 1 clove garlic, crushed
- 1 onion, chopped
- 500grams brussel sprouts, steamed (to serve)
- 1 pinch pepper (for seasoning)
- 50grams pancetta
- 500grams baby potatoes
- 2teaspoons olive oil
- 2teaspoons thyme leaves
- 1/4 cup raisins
- 2kilograms buterflied lamb leg
- 1 1/2 cup fresh breadcrumbs
- 1 pinch pink salt ground (to taste)
Nutrition per serving
3780kJ / 905Cal
3780 Kilojoules or 905 Calories
43% of daily energy intake*
Protein
76.8grams
Fat
45.2grams
Carbs
41.5grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Rest the cooked lamb for about 10 minutes before slicing.
Method
Step 1 of 5
Preheat oven to 200°C. Soak raisins in 1/4 cup boiling water. Drain. Heat the oil in a small frying pan and add onion, pancetta and garlic. Cook for 5 minutes, stirring frequently, until softened. Stir in the raisins, breadcrumbs and thyme. Season with salt and pepper.
Step 2 of 5
Remove lamb leg from packaging and place, fat-side down, on a chopping board. Cover with breadcrumb mixture. Roll up from the short side and tie securely with kitchen twine. Place into a roasting pan.
Step 3 of 5
Transfer roasting pan to the preheated oven and cook for 15 minutes. Reduce the heat to 180°C and cook lamb for a further 1 hour for medium-rare, or until cooked to your liking.
Step 4 of 5
Add the baby potatoes to the roasting pan with the lamb for the last 30 minutes of cooking time until gold and tender.
Step 5 of 5
Slice lamb and serve with potatoes and brussels sprouts.
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