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Rosemary and Garlic-Roasted Leg of Lamb
Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.
Lamb
Potatoes
Main Course
Pesto
Roast
Estimated Nutrition
Calories
1020
kcal / serving
6120 kcal total
Carbs
30.9
g
per serving
185.4 g total
Fat
71.7
g
per serving
430.2 g total
Protein
70.9
g
per serving
425.5 g total
Cook Time
75
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
14
g
Parmesan Cheese
grated
Meat
2
kg
Lamb
leg of lamb, bone in
NutsSeeds
4
clove
Garlic
peeled
1
bunch
Rosemary
freshly picked
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
bunch
Coriander
fresh
1
clove
Garlic
peeled and chopped, for pesto
14
g
Pine Nuts
toasted
OilsFats
1
dash
Olive Oil
for drizzling
50
ml
Olive Oil
for pesto
Seafood
1
piece
Anchovies
in oil
Vegetables
1
kg
Potatoes
roasting potatoes, peeled and cut into chunks
Method
1
Preheat the oven to 200°C.
2
Prick the lamb leg all over about 20 times and 2 cm deep using a sharp knife.
3
Stuff garlic strips and rosemary leaves into the holes and season with salt, pepper, and oil.
4
Place lamb on the oven rack with a tray underneath to catch fat and roast for 75 minutes.
5
Par-boil, drain, and roughen the edges of the potato chunks.
6
Transfer potatoes to the roasting tray under the lamb after 15-20 minutes of roasting.
7
Coat potatoes in fat and roast until golden, turning occasionally.
8
Process coriander, garlic, anchovies, nuts, and cheese, adding oil until a pesto forms.