We usually have roast beef or chicken for our Sunday roast, but this weekend Hubby wanted something different, so we opted for a leg of lamb. We chose one with the bone intact, because the bone acts as an excellent heat conductor so the meat will be cooked more evenly with less loss of juices, making it more flavoursome.
This is a great dish to cook when you're having guests over and also perfect for Easter dinner. Prior to your guests arriving, you can do all the preparation and pop it into the oven and time it so that it's ready for when your guests arrive. Serve it with roast potatoes, mint sauce and steamed vegetables.
Roast leg of lamb
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes
1 Leg of lamb (approx. 2 kg), on the bone
5-6 garlic cloves, sliced
Freshly ground salt and pepper
1.Remove the lamb from the fridge 1 hour before cooking and allow it to get to room temperature.
2. Preheat the oven to 210°C.
3. Place the leg of lamb on a roasting tin and rub with olive oil, salt and pepper all over.
4. With the point of a sharp knife, make small slits (about 30-40) all over the leg. Slice the clove of garlics and break the rosemary into small sprigs. Push a small piece of garlic and rosemary leaves into each cut.
5. Place the roasting tin in the preheated oven and cook for 15 minutes.
6. Reduce the oven temperature to 180°C and continue to cook for 13 minutes per 500g for rare, 18 minutes per 500g for medium or 20-22 minutes per 500g for well done, plus an extra 20 minutes.
7. While the lamb is cooking, it is important to remove it at least three times and baste the meat with its own juices to keep it moist and succulent.
8. Remove the lamb from the oven and cover with foil to rest for 15 minutes, until the juices have run evenly through it.
9. Hold the lamb by the bone and carve downwards, following the line of the bone.
roast potatoes and mint sauce. Garnish with a stalk of fresh rosemary.