Leg of lamb

Leg of lamb with lemon, mint and feta crust


  • 2h 45m

  • Serves 4

    Hard
  • Select for option
  • Always check the label

Ingredients

  • For the lamb

  • 2kg leg of lamb, bone in

  • A drizzle of olive oil

  • Salt and pepper

  • For the crust

  • GF

    250g stale bread

  • 10g fresh mint

  • 1 lemon, zest only

  • 2 garlic cloves

  • 100g feta cheese

  • 2 tbsp olive oil

  • Ground black pepper

  • 2h 45m

  • Serves 4

    Hard
  • Select for option
  • Always check the label

  • Ingredients

    • For the lamb

    • 2kg leg of lamb, bone in

    • A drizzle of olive oil

    • Salt and pepper

    • For the crust

    • GF

      250g stale bread

    • 10g fresh mint

    • 1 lemon, zest only

    • 2 garlic cloves

    • 100g feta cheese

    • 2 tbsp olive oil

    • Ground black pepper

  • Directions

    Preheat the oven to 160C fan/180C/gas 4.

    Place the leg of lamb in a large roasting tin. Drizzle with olive oil and season with salt and pepper. Cover with tin foil and roast in the preheated oven for 1 hour.

    Meanwhile, place the stale bread in a food processor and blitz to fine breadcrumbs. If you don’t have a food processor use a box grater and grate the bread to fine breadcrumbs.

    Add the mint, lemon zest, garlic, feta, olive oil and pepper and blitz to combine.

    Once the lamb has cooked for 1 hour, remove from the oven and discard the tin foil.

    Pack the crust onto the lamb and return to the oven. Bake for 40 minutes for pink lamb. Increase the cooking time by 30 minutes if you prefer your lamb well done.

    Allow to rest for 15 minutes before carving.

    Serving suggestion

    Serve with minted new potatoes and baby carrots.