Bertolli’s Backed lamb with almonds and rosemary

1h Medium 12345

1 – Leg of lamb
6 – Potatoes
6 – Carrots
3 – Shallots
1 – Garlic bulb
3 – Rosemary sprigs
1 glass – Red wine
1 – Lemon
100gr. – Almonds
50ml. – Bertolli Olive Oil Spray


Step 1

Slice the potatoes, carrots, garlic and shallots

Step 2

Place everything in a baking tray and spray them with Bertolli Olive Oil. Season with salt and pepper.

Step 3

Place the lamb on top and spray with Bertolli Olive Oil. Season with salt and pepper, roughly chop half of the rosemary and pour the red wine over it.

Step 4

Bake in the oven for 40 minutes at 200 degrees.

Step 5

Mix the almonds with rosemary. Add grated lemon and chop the mixture.

Step 6

Top the roasted lamb with the almonds.
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