How To Make Marinated Lamb Leg, Romanesco & Pickled Walnuts
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1.5 kg lamb leg, bone-in
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- Salt and pepper to taste
- 1 large romanesco, cut into florets
- 1 cup pickled walnuts, drained and roughly chopped
Instructions
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In a bowl, combine minced garlic, olive oil, dried rosemary, salt, and pepper. Rub the mixture all over the lamb leg. Cover and let it marinate in the fridge for at least 1 hour or overnight for better flavor.
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Preheat the oven to 180°C (350°F). Place the marinated lamb leg in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
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While the lamb is roasting, steam the romanesco florets until tender, about 10 minutes. Set aside.
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Once the lamb is cooked, remove it from the oven and cover loosely with foil. Allow it to rest for 15 minutes before carving.
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In a serving dish, arrange the romanesco florets and sprinkle the pickled walnuts on top. Slice the rested lamb leg and place it on the romanesco and walnuts. Serve hot.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 6g
- Cholesterol : 110mg
- Sodium : 460mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 35g
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