Butterfield Leg of Lamb Basted with Tomato

Butterfield Leg of Lamb Basted with Tomato

No ratings yet
Servings: 8
Calories: 341


  • 1 boned leg of lamb each weighing about 3 lb

fo the tomato baste

  • 4 tbsp tomato paste
  • 4 tbsp cooking oil
  • 6 floz white wine
  • 3 tbsp honey
  • 1/2 tsp each dried or 2 tsp each chopped fresh rosemary and oregano
  • 2 cloves garlic crushed
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 1-2 tsp plain flour All purpose


  • First prepare the basting mixture by mixing all the ingredients together.
  • To prepare the meat, cut the boned leg open and flatten slightly with the palm of your hand.
  • Place meat on the rack of a roasting tin and roast at 160°C (325 °F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 Ib) plus 25 minutes (well-done).
  • Baste the meat frequently with the tomato basting mixture during the last 30 minutes of cooking time.
  • Allow meat to rest in warming drawer for 10 minutes. This will facilitate carving and the meat juices will be reabsorbed.
  • Thicken remaining tomato basting mixture with a flour and water paste and serve as a sauce.
Calories: 341 kcal
Carbohydrates: 9 g
Protein: 37 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 466 mg
Potassium: 620 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 122 IU
Vitamin C: 2 mg
Calcium: 18 mg
Iron: 4 mg
Ingredients Lamb, Leg of Lamb
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating