March 1, 2022

Roasted Leg of Lamb

There can be a lot of pressure on roasting the perfect meats for Christmas day – or any day for that matter!

We managed to get some amazing quality, Leg of Lamb with the bone in and the chump off! We think the bone left inside for roasting makes pretty impressive table presentation and will definitely impress your guests!

Don’t be intimidated by the size of the meat – it’s really simple and the perfect choice even for those of you who’ve never cooked a leg of lamb before!

This recipe is fool-proof and you don’t even need a long ingredient list– all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.

TIME SERVES DIFFICULTY
2.5 hours 8

INGREDIENTS

1 (2-4kg) trimmed bone-in leg of lamb

4 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme leaves ( dried is fine if fresh isn’t available)

1 tablespoon Dijon mustard

1 tablespoon salt

2 teaspoons ground black pepper

METHOD

Preheat oven to 180 degrees C. Line a roasting pan with aluminum foil.

Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

Place into oven and roast until it reaches an internal temperature of 60 degrees C for medium done, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.

Serve immediately with roasted veggies.