Roast Lamb

Cooking time: 30 mins

SERVES: 6
Difficulty: Medium

An absolute classic for a sunday roast or an easter feast at Spring time.

Ingredients

-1.3k Lamb Leg.

-Plenty of salt & Pepper. 

-Sunflower or Olive Oil. 

-6 Cloves of Garlic. 

-3 Sprigs of Rosemary.

-Flaked Sea salt . 

-1/2 Bunch of Mint.

-Zest of 1 Lemon.

Method

-Pat your lamb leg dry and season with salt and a good glug of olive oil, massage well into the leg and set aside while your oven is preheated into 220°C. Then roast your lamb leg for 10 to 15 minutes, preferably on a rack until golden brown all over.

-meantime blend together, your garlic, cloves, picked rosemary, mint, lemon, zest, salt, and a good glug of oil, until it forms a pesto like consistency.

-When your lamb leg is golden brown, take it out of the oven and rest it on the side for five minutes, as soon as the lamb leg is out of the oven you should just turn the oven off and leave the door open.

-Brush the lamb leg with your herb dressing all over until it is completely covered and the warmth from the lamb is activating the aromatic smells of the dressing.

-after 5 to 10 minutes turn your oven back to 120° and Place your 1/2 lamb leg inside This should now take 50 minutes to come up to around 58 to 60°, which is a perfect medium for a lamb leg. whole lamb leg weighing in at about 2.2 kg you’ll probably be looking more at 1 hour and 30-45 minutes until this is cooked.

-once cooked, take out and rest for 5 to 10 minutes. Then Carve and season, finishing with the tray juices that because they haven’t been killed in a hot oven should be fragrant and delicious.