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How to:

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Phillippa Cheifitz
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Dairy free
Category:	Easy / Great value / Quick
Prep time:	20 minutes
Cooking time:	10 minutes (plus 20 minutes if baking potato wedges)
Ingredients: 8-12 lean lamb-rib chops bay leaves (fresh if possible) potato wedges, roasted, for serving a mixed green salad, for serving For the marinade, mix together 1/3 cup olive oil ½ t crushed chillies 1 t smoked paprika 1 t dried oregano 2 cloves garlic, crushed ½ cup dry red wine sea salt and freshly ground black pepper, to taste
Cooking instructions: Preheat the oven to 230°C. Trim any excess fat from the chops, then arrange in a single row in a baking dish and pour over the marinade. Tuck a bay leaf under each chop and bake for 10 minutes, or until nicely browned and tender. Serve with potatoes and salad. Cook’s note: A scattering of rosemary adds nice flavour to this dish and chicken pieces are a good substitute for lamb – just increase your baking time to about half an hour. Leftovers? Cook leftover chops with rice, crushed tomatoes, cut corn and stock for a meal-in-one pot. Per serving: 2436.9 KJ, 25.3 g protein, 39.4 g fat, 22.8 g carbs TASTE’s take: Full of flavour with a robust marinade, this recipe provides a blissfully easy way of dealing with chops.
Wine: Delheim Cabernet Sauvignon 2007