 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Roasting a leg of lamb on the bone is really a very simple and a real crowd pleaser. I did this recipe for 8 people and the total time preparing it was about 45 minutes, a real walk in the park. Be sure to go to a good butcher who will select a nice piece of meat for you. I got this one from the butcher in Benmore Gardens, they have been around for more than 20 years and are great guys with all sorts of advice. (8 people)
What you need
2.6 – 2.8kg leg of lamb on the bone
6 large cloves garlic halved
large handful of chopped fresh herbs (rosemary, basil, origanum, parsley)
Salt and pepper
Olive oil
The process
Heat your oven to 190 Celsius
In the morning take the leg of lamb out of the fridge and leave it in a cool place until you get home. You don’t want very cold meat to go into the oven.
Slice your garlic cloves lengthways in half and prepare your pile of fresh herbs.
Cut 12 thin slits all over the leg and stuff a piece of garlic into each one, then stuff the hole with fresh herbs.
take a little olive oil on your hands and rub the leg to give it a thin coating of oil, then give a good grind of salt on pepper over the surface.
Slosh a bit of oil into the roasting pan and place the leg with the fatty side facing up, jam it in the oven, pour a glass of wine and leave it for 1 hour. After 1 hour check on it, spoon over a little of the juices that have collected and roast for another 1 hour.
Thats it, done.
Cooking times for roast lamb are 50 minutes per kilo plus an extra 20 minutes. This will give you medium lamb, if you like it a little more rare reduce the time by 10 minutes per kilo and always let it rest to 15 minutes or so before carving.
Serve with roast potatoes, and gravy.
Print This Recipe
Email This Recipe to a friend
|
|
|
|
|
|
|
|
|
|
Hi Graham
Just another thought, what is the difference between a leg of lamb on the bone or deboned. Is there a difference in taste and coooking time. Bye now.
Hi Barbara, Lamb with the bone in will have more flavour, particularly in the gravy drippings and will take longer to cook. I sometimes buy a roll, deboned leg of lamb that is fantastic and of course far less hassle to carve. Cheers G
I am engadged to marry a vegeterian, so when it comes to cooking/roasting meat, I am hopeless… Christmas time is coming up and I need to impress my meat eating friends and family… I am hoping to try out this recipe! Just one question – Must I cover the roast with a lid or foil before I put it in the oven? If no, does the meat then not end up dry?
Hi Summer, it does not need covering and should be cooked medium to medium rare, If you like it well done It would be a good idea to cover for 1/2 of the total cooking time. Cheers G