Bertolli’s Backed lamb with almonds and rosemary
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
Slice the potatoes, carrots, garlic and shallots
Place everything in a baking tray and spray them with Bertolli Olive Oil. Season with salt and pepper.
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.
Bake in the oven for 40 minutes at 200 degrees.
Mix the almonds with rosemary. Add grated lemon and chop the mixture.
Top the roasted lamb with the almonds.