Butterflied leg of lamb with rosemary salt and slow-roasted tomato salad
- June 2016
- Serves 6-8
- Hands-on time 35 min, oven time 2 hours, plus 24 hours marinating
Let lamb be the hero of any occasion with Debbie Major’s recipe. Paired with rosemary salt and a sweet tomato salad – this meal will become a firm favourite for a summery Sunday.
Note that the lamb needs to be marinated for 24 hours before cooking.
- 47.3g (15.6g saturated)
- 4.2g (3.3g sugars)
Marinate the lamb up to 24 hours ahead. Slow-roast the tomatoes 24 hours ahead – chill, then bring to room temperature before serving.
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