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Roast Leg of Lamb

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Lamb Stock Cube
  • 1 tablespoon olive oil
  • 2 tinned anchovy fillets
  • 1.4 kg lamb leg
  • 8 small sprigs rosemary
  • 2 bulbs garlic
  • 125 millilitre Elmlea Double
  • 800 grams tinned flageolet beans

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

985kcal

Energy (kJ)

4118kJ

Protein (g)

74.8g

Carbohydrate incl. fibre (g)

84.6g

Carbohydrate excl. fibre (g)

63.8g

Sugar (g)

3.7g

Fibre (g)

20.8g

Fat (g)

38.9g

Saturated fat (g)

18.8g

Unsaturated fat (g)

15.2g

Monounsaturated fat (g)

13.1g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.1g

Cholesterol (mg)

144mg

Sodium (mg)

387mg

Salt (g)

0.97g

Vitamin A (IU)

22IU

Vitamin C (mg)

3.1mg

Calcium (mg)

369mg

Iron (mg)

18.31mg

Potassium (mg)

3139mg

Total

5913kcal

24711kJ

448.8g

507.6g

382.9g

22.1g

124.7g

233.7g

113.0g

91.0g

78.6g

12.5g

0.8g

865mg

2319mg

5.80g

133IU

18.7mg

2216mg

109.84mg

18836mg


  • 1 Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 In a small bowl, crumble the Knorr Lamb Stock Cube into the oil. Add the anchovy fillets and blend together to make a paste, then spread it all over the lamb using your finger tips to massage the paste into the meat.
  • 3 Place the lamb on a roasting tray. With a skewer, make small incisions all over the lamb. Cut off small sprigs of rosemary and insert them into the incisions. Drizzle with a little extra oil. Roast for 1-1 hour 15 minutes, depending whether you like your lamb pink or not, basting occasionally. Add the bulbs of garlic, cut side down, to the roasting tin 30 minutes before the end of cooking time
  • 4 When cooked remove lamb from roasting tin and place on a warm serving plate, cover with foil and leave to rest.
  • 5 Skim off excess fat and reserve the juices for later.
  • 6 Remove the garlic from their papery cases and mash them in the roasting tin. Add the Elmlea and the flageolet beans and heat gently.
  • 7 Carve the lamb and serve with the reserved meat juices and garlicky, creamy beans.