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Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April Recipe

Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April Recipe

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Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

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Ingredients:

Serving

Directions:

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.
Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
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.
Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
Remove from over and rest for 30 minutes before carving serving with cooking juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1074.29 Kcal (4498 kJ)
Calories from fat	690.93 Kcal
		% Daily Value*
Total Fat	76.77g	118%
Cholesterol	348.33mg	116%
Sodium	185.85mg	8%
Potassium	776.75mg	17%
Total Carbs	3.8g	1%
Sugars	0.64g	3%
Dietary Fiber	1.24g	5%
Protein	83.03g	166%
Vitamin C	12.5mg	21%
Iron	9.9mg	55%
Calcium	64.8mg	6%

Amount Per 100 g
Calories	218.61 Kcal (915 kJ)
Calories from fat	140.6 Kcal
		% Daily Value*
Total Fat	15.62g	118%
Cholesterol	70.88mg	116%
Sodium	37.82mg	8%
Potassium	158.06mg	17%
Total Carbs	0.77g	1%
Sugars	0.13g	3%
Dietary Fiber	0.25g	5%
Protein	16.9g	166%
Vitamin C	2.5mg	21%
Iron	2mg	55%
Calcium	13.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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