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Ingredients
US|METRIC
8 SERVINGS
- 55 grams Flora Buttery
- 1 onion (small, finely chopped)
- 1 stick celery (finely chopped)
- 85 grams breadcrumbs (fresh white)
- 1 lemon
- black pepper
- 2 tsp. fresh rosemary (finely chopped)
- 1.8 kilograms leg of lamb (trimmed of excess fat)
- 2 garlic (bulbs, halved crossways)
- rosemary sprigs (to garnish, optional)
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Directions
- Melt 25g (1oz) Flora in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft. Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
- With a sharp knife, make several deep slashes and press in the stuffing. Weigh the joint.
- Melt the remaining Flora and brush over the lamb.
- Cook in a preheated oven at 190°C, 170°C fan, gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra. Baste the lamb several times during cooking and add the garlic for the final 30 minutes cooking.
- Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat). Serve garnished with rosemary sprigs.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium210mg9% |
| Potassium720mg21% |
| Protein49g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A0% |
| Vitamin C20% |
| Calcium6% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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