Rosemary and garlic lamb with roasted mushrooms
Loaded with herbs and garlic, this butterflied lamb leg is guaranteed to please a crowd. It’s served with mouth-watering veggies and rosemary sprigs for a real flavour boost.
Note: + 5 mins resting time
- 1/4 cup (60ml) olive oil
- 1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
- 2 red onions, thickly sliced
- 1 garlic bulb, halved crossways
- 1 red capsicum, seeded, thickly sliced
- 3 rosemary sprigs
- 6 brown flat mushrooms
- Rosemary sprigs, extra, to serve
Preheat oven to 180°C. Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the lamb, turning, for 5 mins or until browned all over.
Transfer the lamb to a large roasting pan. Arrange the onion, garlic, capsicum and rosemary around the lamb in the pan. Drizzle with the remaining oil. Season. Roast for 15 mins.
Add the mushrooms to the pan. Roast for a further 20-30 mins or until the lamb is cooked to your liking. Cover with foil and set aside for 5 mins to rest.
Thickly slice the lamb. Serve with the vegetables and extra rosemary.