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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:	Abigail Donnelly
Serves:	4
Dietary considerations:	Dairy free / Heart friendly
Category:	Easy / Great value / Kid-friendly / Quick
Prep time:	10 minutes
Cooking time:	15 minutes
Ingredients: 2 T olive oil, plus extra for drizzling lamb kebabs 2 brinjals, thinly sliced lengthways 4 bread sticks 1 x 200 g tub ready-prepared hummus 1 x 400 g can chickpeas, drained 2 T fresh mint sea salt and freshly ground black pepper, to taste
Cooking instructions: Preheat the oven to 200ºC. Place a pan over a high heat, drizzle with olive oil and, when hot, add the lamb kebabs, sealing until browned. Transfer the kebabs to a baking tray and roast for 7 to 10 minutes, or until cooked through. Place a nonstick pan over a high heat. Rub the pan with some olive oil then char the brinjal slices on each side. Warm the bread sticks in the oven for 8 minutes then spread each with a good dollop of hummus and top with the lamb pieces and brinjal slices. Scatter over the chickpeas and fresh mint, finish off with a liberal drizzle of olive oil then season to taste. Per serving: 2969.1kJ, 57.2g protein, 32.2g fat, 38.8g carbs Cook's note: Pre-flavoured kebabs are readily available, but if you can't find them, simply cube lamb and sprinkle with lemon, cumin and thyme, then allow to rest for about an hour before using.
Wine: Raka Shiraz 2006