Slow Roasted Paper Wrapped Leg Of Lamb From Olive Magazine April – a delicious recipe with lamb, garlic, olive oil, lemons, dill, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
2
Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
3
Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
4
Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
5
Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
6
Remove from over and rest for 30 minutes before carving serving with cooking juices.
556
kcal
Calories
26
g
Fat
61
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 - 3 kg leg of lamb, 6 garlic cloves (thinly sliced), 50 ml olive oil, 2 lemons, juice of, and more.
Yes, Slow Roasted Paper Wrapped Leg Of Lamb From Olive Magazine April falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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