Tender leg of lamb with a rosemary mint crust
The perfect, mouthwatering centrepiece for your Easter table, this tender, juicy lamb is complemented by a delicious herb crust, cooked on a bed of roasted garlic cloves.
Serves: 6
Prep time: 20 minutes
Cooking time: 1 hour (+20 minutes resting time)
Ingredients:
- 1 sprig rosemary, leaves picked
- 1/4 cup mint leaves
- 1/2 cup breadcrumbs
- 1/4 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 4 garlic heads, extra
- 1.5kg leg of lamb, trimmed (remove from fridge 1 hour before cooking)
Gravy:
- 60g butter
- 1/3 cup flour
- 2 cups beef stock
Method:
- Preheat oven to 200°C
- Process rosemary, mint and breadcrumbs in a food processor until finely chopped. Transfer to a bowl, then season with salt and pepper and stir through oil and minced garlic clove
- Slice garlic heads in half lengthwise and arrange cut side up on a baking tray. Trim excess fat from lamb and place on top of garlic bulbs. Spread mustard over lamb, then spoon over herb mixture, pressing down slightly
- Bake for 1 hour or until juices run clear when a skewer is inserted into the centre
- Transfer lamb to a large plate or serving dish, cover with foil and allow to rest for 15-20 minutes
- To make the gravy, melt butter in a small saucepan, add flour and stir until well combined. Gradually add stock, stirring continuously, until gravy is thick
- Carve lamb onto a warmed serving platter and serve with gravy
Nutrition Information:
Average Quantity per Serving Average Quantity per 100gENERGY 1516kJ (361kcal) 629kJ (150kcal)
PROTEIN 27.1g 11.3g
FAT, TOTAL 22.4g 9.3g
- SATURATED 7.6g 3.1g
CARBOHYDRATE 13.9g 5.8g
- SUGARS 0.7g 0.3g
DIETARY FIBRE 0.8g 0.3g
SODIUM 519mg 215mg