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Leg of Lamb (Roast)

An impressive, aromatic roast leg of lamb with crispy skin and succulent, flavorful meat.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course: Celebratory, Main Course, South African
Cuisine: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in leg of lamb approx. 2-2.5 kg
  • 6 garlic cloves sliced
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • Zest and juice of 1 lemon
  • 3 tbsp olive oil
  • Salt and black pepper

Equipment

  • Roasting tray with rack
  • Small knife
  • Meat thermometer

Method
 

  1. Make small incisions all over the lamb. Insert slices of garlic into the cuts.
  2. 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.
  3. Preheat oven to 220°C (425°F). Place lamb on a rack in a tray. Roast for 20 minutes to sear.
  4. 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.
  5. 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.