A slow-roasted leg of lamb looks impressive when brought to the table. A typical delicacy for Easter, Christmas and other special occasions, the basic recipe is fairly simple and only involves a few ingredients. Once you master the basic recipe, you can add other spices and seasoning to make your own recipe. It's so easy to make roast lamb that you may even find yourself making it in the middle of the week.
- Skill level:
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Things you need
- Leg of lamb
- Sharp knife
- Roasting pan
- Aluminium foil
Preheat the oven before you begin working. The size of your leg of lamb or lamb roast determines the heat you use. Food.com recommends 163 degrees Celsius for a 1.81kg. piece of meat, while Recipe Tips suggests 121 degrees Celsius for a 2.27kg. roast.
Remove any extra fat or pockets of fat from the meat with a sharp knife. A small amount of fat adds flavour to the meat, but large white chunks of fat detract from the look and also make the lamb rubbery. Push the end of your knife into the meat and make small, shallow cuts. Make additional cuts every inch apart in the lamb.
Take the outer peel off the garlic and set the fresh bulbs on your cutting board. Hold the knife sideways on top of the garlic and press down to crush the bulbs. Add a few sprigs of rosemary and salt and mix the ingredients together until it makes a thick paste.
Rub this paste onto the meat with your hands. Push the paste into the slits, which seasons the inside of the meat. The paste on the outside gives the meat a slight crust.
Slide the lamb into the roasting pan and cover with a piece of aluminium foil. Place the roasting pan in the hot oven and cook for four hours. Remove the aluminium foil and cook for at least another hour for rare roast. Cook for two hours for a more well-done lamb roast.
Tips and warnings
- Save the juices in the pan to make a quick sauce for the lamb roast. Pour the juices into a small pan and bring to a boil to reduce the juices into a thicker stock. Add a small amount of wine or lamb stock and salt and pepper to taste.
- Add onions to the roasting pan, to give the lamb more flavour.
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