- Home page
- Looking for Aussome recipes?
- Default recipe
- Lamb roast with bean salad
Lamb roast with bean salad
Serves
6
Prep Time
20
Cook Time
75
Ingredients
1.5 kg lamb leg
0.33 cup fresh rosemary leaves, very finely chopped
2 tsp sea salt flakes
2 garlic, crushed
0.33 cup olive oil
4 red onions, halved with skin on
2 x 240g cans cannellini beans, rinsed, drained
60 g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
0.25 cup fresh lemon juice
Method
- Preheat the oven to 180°C. Place the rosemary, salt flakes and garlic in a small bowl, add half the oil and stir until well combined. Place the lamb in a roasting dish and spread lamb evenly with the rosemary mixture.
- Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done. For ease and accuracy use a meat thermometer. Place the onion and remaining oil in a separate roasting pan. Place in the oven with the lamb after the lamb has had 30 minutes cooking time.
- Remove lamb, cover loosely, rest lamb for 15 minutes before carving. While lamb is resting place the beans, spinach, basil and lemon rind in a large bowl. Drizzle with lemon juice and the extra oil, and gently toss until just combined.
- Remove lamb, cover loosely, rest lamb for 15 minutes before carving. While lamb is resting place the beans, spinach, basil and lemon rind in a large bowl. Drizzle with lemon juice and the extra oil, and gently toss until just combined.
- Slice the lamb against the grain into thick slices. Place on serving plates with salad and onion. Serve immediately.
Tips
- Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
- You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
