Roast leg of lamb
A warm, cozy Sunday lunch meal.
TOTAL TIME 1 hour 30 minutes | SERVES 6
View this post on Instagram
INGREDIENTS
- 2 kg leg of lamb, bone in
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh rosemary
- ½ cup small fresh rosemary sprigs
- 1 kg potatoes, halved or quartered if large
- 240 g onions, unpeeled, quartered
- 1 cup chicken stock
METHOD
PREHEAT oven to 200ºC
PLACE lamb in an oiled large baking dish. Using a sharp knife, cut at least 15 slits into the lamb at 2cm intervals. Rub the surface with garlic, then sprinkle with chopped rosemary. Insert a small rosemary sprig into each slit. Season.
PLACE potatoes and onions around the lamb, in a single layer. Add stock to dish. Season well.
ROAST lamb and vegetables for 15 minutes; spoon pan juices over vegetables. Reduce oven to 180ºC roast for a further 45 minutes or until cooked as desired. Check during roasting and add a little more stock or water if the pan juices are darkening too quickly.
TO check whether the lamb is done to your liking, insert a skewer or meat thermometer into the centre of the thickest part of the meat, away from the bone and fat. It is cooked to medium when it reaches 66ºC-70ºC
REMOVE lamb from the oven; place on a plate. Cover with foil; rest for 15 minutes. Turn vegetables in pan juices; return to the oven. Roast a further 10 minutes or until browned. Once vegetables have browned, reduce the oven to 120ºC to keep vegetables warm.
MEANWHILE, strain pan juices from the lamb into a jug. Skim and discard fat from the surface of juices. Reheat pan juices if needed.
SLICE lamb and serve with roasted vegetables, pan juices and, if you like, mint sauce
TIP: Serve with steamed green peas beans or asparagus.
Roast leg of lamb
Ingredients
- 2 kg leg of lamb, bone in
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh rosemary
- ½ cup small fresh rosemary sprigs
- 1 kg potatoes, halved or quartered if large
- 240 g onions, unpeeled, quartered
- 1 cup chicken stock
Instructions
Preheat oven to 200ºC
Place lamb in an oiled large baking dish. Using a sharp knife, cut at least 15 slits into the lamb at 2cm intervals. Rub the surface with garlic, then sprinkle with chopped rosemary. Insert a small rosemary sprig into each slit. Season.
Place potatoes and onions around the lamb, in a single layer. Add stock to dish. Season well.
Roast lamb and vegetables for 15 minutes; spoon pan juices over vegetables. Reduce oven to 180ºC roast for a further 45 minutes or until cooked as desired. Check during roasting and add a little more stock or water if the pan juices are darkening too quickly.
To check whether the lamb is done to your liking, insert a skewer or meat thermometer into the centre of the thickest part of the meat, away from the bone and fat. It is cooked to medium when it reaches 66ºC-70ºC
Remove lamb from the oven; place on a plate. Cover with foil; rest for 15 minutes. Turn vegetables in pan juices; return to the oven. Roast a further 10 minutes or until browned. Once vegetables have browned, reduce the oven to 120ºC to keep vegetables warm.
Meanwhile, strain pan juices from the lamb into a jug. Skim and discard fat from the surface of juices. Reheat pan juices if needed.
Slice lamb and serve with roasted vegetables, pan juices and, if you like, mint sauce
Made this Roast leg of lamb? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Roast duck with orange, brandy and plum sauce
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.