Name: Lamb leg with rosemary
Total time: 3 h 25 min
Yield: 4
Cuisine: European
Ingredients: 53 ounces Leg of lamb; 4 sprigs rosemary; 2 cloves garlic finely chopped; 6 tablespoons olive oil; salt; peppers; 4 cups Mushrooms halved or sliced depending on size; 2 tablespoons balsamic vinegar

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Calories:	1019 kcal
Difficulty:	easy
Preparation:	205 min
Ready in:	205 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	1019 kcal	(51%)
Protein	123 g	(246%)
Fat	57 g	(71%)
Carbohydrates	6 g	(2%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	13.67 µg	(2%)
Vitamin D	0.09 µg	(2%)
Vitamin E	1.17 mg	(10%)
Vitamin B1	0.65 mg	(59%)
Vitamin B2	2.53 mg	(181%)
Niacin	52.04 mg	(325%)
Vitamin B6	1.67 mg	(119%)
Folate	24.08 µg	(12%)
Pantothenic Acid	4.3 mg	(72%)
Biotin	0 µg	(0%)
Vitamin B12	10.42 µg	(417%)
Vitamin C	0.93 mg	(1%)
Potassium	1575.71 mg	(79%)
Calcium	42.22 mg	(5%)
Magnesium	104.98 mg	(28%)
Iron	10.15 mg	(73%)
Iodine	0 µg	(0%)
Zinc	16.59 mg	(166%)
Saturates	19 g
Uric Acid	0 g
Cholesterol	439.49 mg

Recipe author: EAT SMARTER

Ingredients

For servings

53 ounces	Leg of lamb
4 sprigs	rosemary
2 cloves	garlic finely chopped
6 tablespoons	olive oil
	salt
	peppers
4 cups	Mushrooms halved or sliced depending on size
2 tablespoons	balsamic vinegar

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Directions

1 Preheat the oven to 170°C (150°C fan) 325°F gas 3.

2 Pierce the meat all over with a sharp knife. Place the rosemary in the slits. If necessary tie with kitchen twine.

3 Mix together the garlic and 4 tablespoons oil. Rub the mixture into the meat and season with salt and pepper. Place in a baking dish and roast for 3 hours. If necessary add a little water and turn the meat occasionally.

4 Fry the mushrooms in the remaining oil, remove from the heat and add the balsamic vinegar. Season with salt and pepper and arrange around the meat before serving.

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