Salty bacon, lots of garlic and an entire day of marinating make this roast lamb delectable.
Energy 1822kJ | Fat saturated 9.00g |
Fat Total 24.00g | Carbohydrate sugars - |
Carbohydrate Total 1.00g | Dietary Fibre 1.00g |
Protein 51.00g | Cholesterol 173.00mg |
Sodium 521.39mg |
All nutrition values are per serve.
- Step 1
Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.
- Step 2
Place the lamb, skin-side down, on a work surface. Spread with parsley mixture. Roll up and use kitchen string to tie at 2cm intervals. Cover. Place in fridge for 24 hours to marinate.
- Step 3
Preheat oven to 200°C. Place the lamb in a roasting pan. Drizzle over oil. Roast for 20 minutes. Add remaining wine. Reduce heat to 180°C. Add stock and bay leaves. Roast for 1 hour 10 minutes for medium. Transfer lamb to a plate. Cover. Set aside for 10 minutes to rest. Thickly slice lamb. Drizzle over pan juices. Serve with roast potatoes with paprika & lemon salt and broad beans with chorizo & coriander (see related recipes).
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