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    You are in: Home / Greek / Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April Recipe
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    Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

    Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April. Photo by cakeinmyface

    1/4 Photos of Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    cakeinmyface's Note:

    From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes http://www.recipezaar.com/braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
    2. 2
      Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
    3. 3
      Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
    4. 4
      Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
    5. 5
      Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
    6. 6
      Remove from over and rest for 30 minutes before carving serving with cooking juices.

    Ratings & Reviews:

    • on April 12, 2010

      55

      Made this for Easter dinner - my DH was very s c e

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

    Serving Size: 1 (444 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 912.6
     
    Calories from Fat 571
    62%
    Total Fat 63.5 g
    97%
    Saturated Fat 25.1 g
    125%
    Cholesterol 279.1 mg
    93%
    Sodium 238.9 mg
    9%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.4 g
    1%
    Protein 77.7 g
    155%

    The following items or measurements are not included:

    dill

    oregano

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