Coasted in a crispy herb crust, this lamb dish is definitely a must-try. Simply serve with salad and enjoy!
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time15 mins15 minutes, (+ 10 mins resting time)
(+ 10 mins resting time)
Ingredients
⅓ cup finely chopped flat-leaf parsley
⅓ cup finely chopped basil
2 tsp finely grated lemon rind
1 brown onion shallot, finely chopped
2 garlic cloves, crushed
⅓ cup (80ml) olive oil
1.6kg Coles Australian Lamb Leg
2 tbsp lemon juice
2 tbsp finely chopped basil, extra
300g pkt Coles Australian Baby Salad Blend
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium. Alternatively, preheat oven to 180°C.
Step 2
Combine the parsley, basil, lemon rind, shallot, garlic and half the oil in a small bowl.
Step 3
Use a sharp knife to make 3 cuts in the top of the lamb. Place the lamb in a deep roasting pan. Spoon the parsley mixture over the lamb and rub all over to coat, pressing into the cuts. Season.
Step 4
Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking. Set aside, covered with foil, for 10 mins to rest.
Step 5
Combine the remaining oil, lemon juice and extra basil in a small bowl.
Step 6
Thinly slice the lamb. Serve with the salad leaves and drizzle with the basil dressing.
