Rosemary butterflied leg of lamb
Ready in around 90 mins
Nutritional Info:
- Energy: 2523kj
- Protein: 49g
- Carbohydrate: 8g
- sugars: 6g
- Fat: 42g
- saturated: 18g
- Sodium: 221mg
- Contains: Sulphites
Serving Amount:
Serves
Cooking Instructions:
- Line a large dish with baking paper. Remove the rosemary butterflied leg of lamb from its packaging and lay flat in the dish. Cover and leave at room temperature for 30 mins before cooking. Season well with salt and pepper and drizzle with oil.
- Place the lamb in the oven and bake for 25-30 mins for medium-rare – longer if you prefer medium or well done. Remove from the oven, cover with tinfoil and drape with a tea towel to keep warm. Allow to rest for at least 20-30 mins before carving.
- Place the lamb onto a chopping board and slice into ½ cm slices against the grain. Arrange slices onto a platter and drizzle over any resting juices. Serve with the mint sauce.
PREHEAT THE OVEN TO 200℃ (FAN BAKE). PLEASE NOTE LAMB COOKING TIMES ARE GUIDLINES AND MAY VARY DEPENDING ON THE CUT OF LAMB AND THE OVEN.
TO PREPARE THE LAMB:
TO COOK THE LAMB:
TO SERVE THE LAMB:
Ingredients In your box:
- Serves 6 people
- 1 pack of rosemary butterflied leg of lamb
- 1 pot of mint sauce
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