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The leg of lamb
The leg of lamb
For 4 people
Ingredients
800g / 1 lb 12 oz leg of lamb
3 cloves of garlic
1 bunch of curly parsley
10g / ¼ oz of reduced-fat butter
4 tomatoes
20g / ¾ oz of breadcrumbs
1 small bunch of rosemary and thymePreparation
Pre-heat your oven on gas mark 8 / 240°C / 460°F.
Chop the garlic cloves and the parsley.
Leave the butter to soften at room temperature and spread it on the lamb with your fingers.
Pierce the lamb with the tip of a knife and press garlic and parsley into the holes.
Add salt and pepper, and rub the bunch of rosemary and thyme between your hands above the leg of lamb.
Place the lamb in an oven tray, add a small cup of water and leave to roast for 25 minutes. Baste the meat with its own juice regularly.
5 minutes before the meat is cooked, cut the tomatoes in half into their width, cover with breadcrumbs and thyme and place them around the leg of lamb.
Serve warm with green beans.Enjoy your meal!
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