Rosemary and garlic lamb with roasted mushrooms recipe

Name: Rosemary and garlic lamb with roasted mushrooms recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1/4 cup (60ml) olive oil; 1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic; 2 red onions, thickly sliced; 1 garlic bulb, halved crossways; 1 red capsicum, seeded, thickly sliced; 3 rosemary sprigs; 6 brown flat mushrooms; Rosemary sprigs, extra, to serve

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Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 6

Cost: $1.69 /serving

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Rosemary and garlic lamb with roasted mushrooms recipe

Ingredients

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1/4 cup (60 milliliters) olive oil1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic2 red onions, thickly sliced1 garlic bulb, halved crossways1 red capsicum, seeded, thickly sliced3 rosemary sprigs6 brown flat mushroomsRosemary sprigs, extra, to serve

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Instructions

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Step 1

Preheat oven to 180°C. Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the lamb, turning, for 5 mins or until browned all over.

Step 2

Transfer the lamb to a large roasting pan. Arrange the onion, garlic, capsicum and rosemary around the lamb in pan. Drizzle with the remaining oil. Season. Roast for 15 mins.

Step 3

Add the mushrooms to the pan. Roast for a further 20-30 mins or until the lamb is cooked to your liking. Cover with foil and set aside for 5 mins to rest.

Step 4

Thickly slice the lamb. Serve with the vegetables and extra rosemary.