Ingredients
- 1 kg leg of British lamb
- 4 sprigs of rosemary
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200C/400F/ gas 6.
- Puncture the leg all over with a small, sharp knife. Break off 2cm pieces of the rosemary and insert them into the puncture holes.
- Sit the leg on scrunched-up foil in a roasting tin. Drizzle over the olive oil and place in the oven.
- After 1 hour 20 minutes, remove from the oven, wrap in foil and rest for 40 minutes. This will give you a perfectly cooked, pink leg of lamb.
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Nutrition Facts
Easter Roast Lamb
Amount per Serving
Calories
155
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
67
mg
22
%
Sodium
65
mg
3
%
Potassium
304
mg
9
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
