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.

6

5m

Note: + 5 mins resting time

50m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Thickly slice the lamb. Serve with the vegetables and extra rosemary.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.