Leg of Lamb
This Roast Lamb recipe is simple to make and is packed with traditional flavors that will leave you wanting seconds.
Ingredients
- 1 Leg of lamb
- Olive oil
- Salt
- Pepper
- Lemon
- 5 Garlic Clove chopped
- Sprigs Rosemary
- 2 Onion
- Carrots
Instructions
- First, preheat your oven to 200°C; grab yourself a large roasting dish and chopping board, and set it to one side.
- Take out your leg of lamb and place it onto a chopping board, then drizzle olive oil over the lamb.1 Leg of lamb, Olive oil
- Season the lamb leg with sea salt and cracked black pepper.Salt, Pepper
- Massage the seasoning and the oil over the leg of lamb making sure the whole leg is covered.
- Next, add the zest of one lemon and 1 finely chopped clove of garlic and sprinkle over the lamb.Lemon, 5 Garlic Clove
- With a sharp knife make a few small slits over the lamb, then add sprigs of rosemary into each slit.Sprigs Rosemary
- Add your prepared leg of lamb to a roasting dish. Lastly, add in 2 chopped onions, chunky cut carrots, 4 whole cloves of garlic, and the lemon that you took the zest from cut into quarters into the roasting dish with the lamb. Place your seasoned lamb into the center of your preheated oven and roast it for 20 minutes.2 Onion, Carrots
- After 20 minutes reduce the heat of your oven to 180°C and continue to roast, for well-done lamb cook for 20 minutes per 500g of lamb. For a pink lamb roast it for 15 minutes per 500g. Make sure to baste the lamb with its juices a couple of times during the roasting process.
- Once cooked remove the meat from the oven and cover roasting dish with kitchen foil and leave the lamb to rest for about 20 minutes.
- After 20 minutes of resting, take out the lamb, place it onto a serving plate and carve it into thin slices and enjoy your Sunday roast.
Notes
Tips & Tricks
Bring your leg of lamb down to room temperature before roasting; this ensures the lamb cooks evenly.
Rest the leg of lamb before slicing, this is a must as the juices need time to redistribute throughout the meat. If you cut too soon, those juices will end up on your chopping board and you'll end up with drier meat, with less flavor. (please don't skip this step)
For well-done lamb cook for 20 minutes per 500g of lamb; for pink lamb roast for 15 minutes per 500g.
Nutrition
Calories: 247kcalCarbohydrates: 4gProtein: 37gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 114mgSodium: 200mgPotassium: 592mgFiber: 1gSugar: 2gVitamin A: 1280IUVitamin C: 3mgCalcium: 25mgIron: 3mg
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