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.
