Roast leg of lamb
Prep: 10mCook: 1hr 30mTotal: 1hr 40m
This is my roast leg of lamb with garlic, rosemary and olive oil, roasted until tender and rested before carving.
Ingredients
Metric
Directions
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Prep: 10mCook: 1hr 30mTotal: 1hr 40m
- Step 1: Preheat your oven to 220°C (428°F) with the fan on.
- Step 2: Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
- Step 3: Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
- Step 4: Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F).
- Step 5: Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
- Step 6: Carve your lamb, and it's good to go!
Video
About this recipe
It's the season for roasts and one of my favourites is a roast leg of lamb. It's a perfect dish for the holidays when you have lots of people around and plenty of great sides to go with it. Here's how I roast it in the commercial kitchen and at home.
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