Leg of Lamb (Roast)
Leg of Lamb (Roast)
An impressive, aromatic roast leg of lamb with crispy skin and succulent, flavorful meat.
Ingredients
Equipment
Method
- Make small incisions all over the lamb. Insert slices of garlic into the cuts.
- Mix rosemary, thyme, lemon zest, juice, olive oil, salt, and pepper into a paste. Rub all over the lamb. Marinate for at least 2 hours, preferably overnight.
- Preheat oven to 220°C (425°F). Place lamb on a rack in a tray. Roast for 20 minutes to sear.
- Reduce heat to 180°C (350°F). Roast for about 1 hour 10 minutes, or until a meat thermometer inserted into the thickest part reads 60°C (140°F) for medium-rare.
- Rest, covered loosely with foil, for 20-30 minutes before carving.
Notes
Use the resting juices to make a simple gravy. Perfect for Sunday lunch or celebrations.
