With #LoveLambWeek upon us, not to mention the approaching autumn, we thought we'd treat you to one of our most simple and flavourful favourites this week.
You can't beat a succulent leg of roast lamb with juice-cooked veggies on the table. It's the perfect way to round off a Sunday if you ask us!
What You'll Need:
1 leg of lamb with the bone
2 tablespoons olive oil
1 tablespoons fresh rosemary (chopped)
- probe thermometer, if you have one
What to do:
- Preheat your oven to 200°c
- Prick the surface of your lamb leg with a sharp knife. Combine the olive oil, rosemary and roasting salt in a small bowl and rub over the lamb leg with your hands. Get stuck in and make sure it goes into all the holes!
- Cut your veggies into roughly 1-inch cubes where possible. Anything smaller might end up burning. Place the veg on the bottom of a casserole dish or roasting pan big enough to catch all your lamb’s drippings, but not so big that your veggies spread out too much.
- Place the lamb on top of the veg and then insert a probe thermometer if you have one, into the thickest part of the roast. Make sure the probe isn't right beside the bone, then pop the roast into the preheated oven.
- Roast until 62°c for medium (just a touch of pink inside) or 68°c for well done. If you don't have a thermometer, a medium roast will take just over 1 hour and just over 1.5 hours for well done. If you prefer your lamb tender, cooking it for a bit longer will help break down the connective tissues.
- Once cooked to your taste, remove from the oven and cover with foil to keep warm. Let it rest for 15 minutes.
- Carve your lamb and serve this simple and delicious meal with some minted gravy. YUM!