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Roast Leg of Lamb with Garlic, Rosemary and Thyme and a Herb Crust

Roast lamb leg flavored with garlic and herbs, encased in a savory breadcrumb crust, served with roasted root vegetables.

DinnerLambMeatMain CourseRoast
Estimated Nutrition
Calories
848
kcal / serving
6784 kcal total
Carbs
36g
per serving
288 g total
Fat
52.5g
per serving
420 g total
Protein
56.8g
per serving
454.4 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
g
Dijon Mustard
for crust
2
tbsp
Dijon Mustard
for brushing lamb
GrainsCereals
275
g
Breadcrumbs
for herb crust
Liquids
110
ml
Water
added to reach paste consistency
150
ml
Chicken Stock
for gravy
Meat
2
kg
Lamb
leg, bone removed and chopped
NutsSeeds
110
g
Parsley
fresh flatleaf leaves
2
clove
Garlic
peeled
1
g
Salt
to taste
1
g
White Pepper
to taste
2
clove
Garlic
peeled and sliced for lamb insertion
2
sprig
Thyme
fresh
2
sprig
Rosemary
fresh
1
g
Black Pepper
to taste
2
head
Garlic
peeled
1
tsp
Oregano
dried
OilsFats
59.1
ml
Olive Oil
4 tbsp for crust
29.5
ml
Olive Oil
2 tbsp for browning lamb
29.5
ml
Olive Oil
2 tbsp for vegetables
Vegetables
2
unit
Carrot
peeled and chopped
2
unit
Onion
peeled and quartered
2
unit
Leek
cut into chunky pieces

Method

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