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

PREPARATION

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.