Craving a mouthwatering and succulent delight for your next special gathering? Look no further than the perfect roast leg of lamb!
To begin, marinate the leg of lamb with a delightful blend of minced garlic, fragrant rosemary, zesty lemon juice, and a drizzle of olive oil. Allow it to marinate for at least two hours, allowing the flavors to infuse. Preheat the oven and roast the lamb at a moderately high temperature, ensuring a golden crust on the outside while keeping the meat tender and juicy inside. Rest the roast before carving it into thick, juicy slices.
Serve it with roasted vegetables and a rich red wine gravy for a truly unforgettable culinary experience. Your guests will be in awe of this delectable masterpiece!
Also Read: Thanksgiving Day Special Tandoori Turkey Recipe
Sunday Special Perfect roast leg of lamb Recipe
Course: LunchCuisine: AmericanDifficulty: Medium6
servings30
minutes2
hours5
minutes202
kcal“A perfectly roasted leg of lamb is a beautiful thing, and here I want to guide you through the preparing, roasting, and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I’m going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works. ”
Ingredients
2 sticks of celery
2 carrots
2 onions
2 bay leaves
1 large leg of higher-welfare lamb , (2.4kg)
olive oil
½ a bunch of fresh rosemary , (15g)
4 cloves of garlic
red wine vinegar
9 anchovy fillets , optional
Directions
- Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
- With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
- Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
- Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).
Notes
- Use your leftover vegetables to make an incredible gravy.
