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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Category
Dinner
Servings
6
Prep time
10 minutes
Cook time
1 hour 30 minutes
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.
Ingredients
- 2kg (4.4 lbs) leg of lamb
- 4 cloves garlic, cut in half
- 2 sticks rosemary, cut into 8 x 3cm pieces
- 4 tbsp olive oil
- salt
Directions
Preheat your oven to 220°C (428°F) with the fan on.
- Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
- Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
- 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).
- Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
- Carve your lamb, and it's good to go!
