This recipe is shared by our first Lambassador, Mell. It’s her favourite way to cook a leg of lamb.
2kg leg of Indigo Valley Lamb
80g prosciutto (chopped)
6 fresh sage leaves (cut into thin strips)
1 tablespoon rosemary needles
4 garlic cloves (chopped)
5 tablespoon white wine vinegar
5 tablespoon white wine
Salt and pepper
Roast vege’s to serve
Preheat oven to 200°C.
Grease a roasting tin with the butter.
Using a small pointed knife, make small incisions all over the leg of lamb.
Mix prosciutto, sage, and some of the rosemary together and insert into the incisions.
Brush the lamb all over with oil.
Place in the prepared roasting tine and season with salt and pepper.
Sprinkle the garlic and remaining rosemary on top.
Pour in the vinegar and wine.
Roast for 1 1/2 hours.
Turn the lamb halfway through the cooking time and baste occasionally with the cooking juices.
Serve with roast vege’s and greens.