Roast Lamb with Balsamic Mushrooms

Preparation: 15 minutes

Cooking: 1 hour
Serves 4

1.8 kg easy-carve lamb leg

2 cloves garlic, thinly sliced

3 sprigs rosemary, cut into 2cm lengths

Olive oil cooking spray

500 g cup mushrooms, thickly sliced

¼ cup olive oil

1 ½ tblspn balsamic vinegar

Preheat oven to 200ºC. Place the lamb in a roasting pan. Cut 8 small, 1 cm deep holes into the lamb. Press the garlic and rosemary into the holes. Spray both sides lamb with oil and season with salt and pepper. Roast for 10 minutes. Reduce oven to 180ºC. Roast a further 30 minutes.

Meanwhile, place the mushrooms in a ceramic large bowl. Combine the olive oil and balsamic vinegar and pour over the mushrooms, turn to coat. Stand 40 minutes. Remove lamb from the oven. Spoon mushrooms and any remaining balsamic mixture around the lamb. Return to the oven and roast a further 20 minutes for medium or until lamb is cooked to your liking. Stand, covered for 10 minutes. Slice the lamb and serve with mushrooms and salad if desired.