Butterflied leg of lamb with rosemary salt and slow-roasted tomato salad
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Easy - August 2016
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Serves 6-8 -
Hands-on time 35 min, oven time 2 hours, plus 24 hours marinating
Paired with rosemary salt and a sweet tomato salad, this butterflied leg of lamb will become a go-to roast lunch for Easter, spring and summer.
Note that the lamb needs to be marinated for 24 hours before cooking. For a quicker roast lamb recipe, try this recipe for butterflied leg of spring lamb with mint pesto.
Nutrition: per serving
- Calories
- 753kcals
- Fat
- 47.3g (15.6g saturated)
- Protein
- 76.2g
- Carbohydrates
- 4.2g (3.3g sugars)
- Fibre
- 3g
- Salt
- 4.7g
For 8
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delicious. tips
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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