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Roast Leg of Lamb
As we approach this year’s Easter celebrations we thought we’d share a couple of Lamb recipes for you to enjoy starting with a traditional Roast Leg of Lamb
Method
- Preheat your oven to 180°C (350°F).
- Using a sharp knife, make small incisions all over the lamb leg.
- Stuff the incisions with slices of garlic and a little bit of the chopped rosemary and thyme.
- In a small bowl, mix the remaining rosemary and thyme with the olive oil, lemon juice, salt, and pepper.
- Rub the herb mixture all over the lamb leg, making sure to cover it evenly.
- Place the lamb leg on a roasting rack in a roasting pan, fat side up.
- Roast the lamb leg in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare or 70-75°C (160-170°F) for medium.
- Remove the lamb leg from the oven and tent it with foil for 10-15 minutes to allow the juices to redistribute.
- Slice the lamb leg and serve with your favourite sides, such as roasted potatoes, steamed vegetables, or a fresh green salad.
Enjoy your delicious and traditional Lamb Leg Roast!
Preparation Time: 20 mins
Cooking Time: 120 mins
Oven Temperature: 180°C (350°F) Gas Mark 4
Ingredients:
1 leg of lamb (approx. 2 kg)
4 garlic cloves, thinly sliced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp olive oil
1 lemon, juiced
Salt and freshly ground black pepper