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.
Serves66
Cook time50 mins50 minutes
Prep time5 mins5 minutes, + 5 mins resting time
+ 5 mins resting time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
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.
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.
