Tender leg of lamb with a rosemary mint crust

The perfect, mouthwatering centrepiece for your Easter table, this tender, juicy lamb is complemented by a delicious herb crust, cooked on a bed of roasted garlic cloves.
 

 

Serves: 6
Prep time: 20 minutes
Cooking time: 1 hour (+20 minutes resting time)
 

Ingredients:

• 1 sprig rosemary, leaves picked
• 1/4 cup mint leaves
• 1/2 cup breadcrumbs
• 1/4 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• 4 garlic heads, extra
• 1.5kg leg of lamb, trimmed (remove from fridge 1 hour before cooking)

Gravy:

• 60g butter
• 1/3 cup flour
• 2 cups beef stock

 

Method:

• Preheat oven to 200°C
• Process rosemary, mint and breadcrumbs in a food processor until finely chopped. Transfer to a bowl, then season with salt and pepper and stir through oil and minced garlic clove
• Slice garlic heads in half lengthwise and arrange cut side up on a baking tray. Trim excess fat from lamb and place on top of garlic bulbs. Spread mustard over lamb, then spoon over herb mixture, pressing down slightly

 

• Bake for 1 hour or until juices run clear when a skewer is inserted into the centre
• Transfer lamb to a large plate or serving dish, cover with foil and allow to rest for 15-20 minutes
• To make the gravy, melt butter in a small saucepan, add flour and stir until well combined. Gradually add stock, stirring continuously, until gravy is thick
• Carve lamb onto a warmed serving platter and serve with gravy

 

 

Nutrition Information:

Average Quantity per Serving                Average Quantity per 100g
ENERGY                      1516kJ (361kcal)                                   629kJ (150kcal)
PROTEIN                     27.1g                                                    11.3g
FAT, TOTAL                 22.4g                                                    9.3g
- SATURATED              7.6g                                                      3.1g
CARBOHYDRATE        13.9g                                                    5.8g
- SUGARS                    0.7g                                                      0.3g
DIETARY FIBRE           0.8g                                                      0.3g
SODIUM                       519mg                                                  215mg