Ingredients

  • 0.5 ciabatta loaf, torn
  • 25 g fresh parsley, leaves picked and roughly torn
  • 25 g fresh rosemary, leaves picked
  • 25 g fresh basil, leaved picked and roughly torn
  • 1 clove of garlic, peeled
  • zest of 1 lemon
  • 25 g butter, melted
  • 1.25 kg boned leg of lamb
  • 1 tbsp Dijon mustard

Method

  1. 1

    Preheat the oven to 190°C / fan 170°C / gas 5. Put the ciabatta, herbs, garlic and lemon zest in a food processor. Blitz until finely chopped. Drizzle in the melted butter and blitz again.

  2. 2

    Put the leg of lamb in an ovenproof dish or roasting tin and rub the mustard over it, then cover with the herb mixture, pressing down well.

  3. 3

    Cook for 50 minutes. Remove and cover with foil, then return to the oven for a further 25 minutes. Leave to stand for 15 minutes before carving into slices and serving.

Nutritional Details

Each serving provides
  • Energy 2470kj 590kcal 30%
  • Fat 32.2g 46%
  • Saturates 14.4g 72%
  • Sugars 0.9g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 976kj/233kcal

Each serving provides

12.8g carbohydrate 1.5g fibre 61.6g protein

 
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