Published : June 22, 2015
Preparation time: 20 minutes
Cooking time: 20-35 minutes per 500g
Serves: 4
1/3 cup fresh rosemary leaves, finely chopped
2 tsp sea salt flakes
2 garlic cloves, crushed
1/3 cup olive oil
1.5kg lamb leg
4 red onions, halved with skin on
For the Bean Salad
2 x 240g cans cannellini beans, rinsed, drained
60g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
1/4 cup fresh lemon juice
Extra 2 tbsp olive oil
Salt and freshly ground black pepper
Recipe: www.beefandlamb.com.au
Jessica Brainard is a Curator at the Western Australian...
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