Easy roast for special occasion like Easter. Best served with roasted vegetables like potatoes and carrots or potato puree and spring vegetables.
Directions
STEP 1 Preheat the oven to 430 degrees F.
STEP 2 Make incisions into the lamb using a small sharp knife, at an angle.
STEP 3 Insert a short sprig of rosemary, a garlic slice and thyme into each of the holes, pressing in well.
STEP 4 Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil.
STEP 5 Chop the onions and put them on the bottom of the roasting tin and add the lamb on top.
STEP 6 Roast the lamb for 20 minutes. Then reduce the oven to 375 F and roast for approximately one hour and 20 minutes. (15 minutes per pound)
STEP 7 Cover with foil and rest for at least 20 minutes before carving. It is best sliced thin, against the grain of the meat.
STEP 8 Save the roasting tin juices and onion slices to make the sauce.
STEP 9 To make the sauce, place the roasting tin over a medium flame, and deglaze the browned bits on the bottom with a cup of water, or stock. Pour this over the sliced lamb when served.
Directions
Directions
STEP 1
Ingredients
- 1 Leg of Lamb (5-6 pounds)
- Small bunch fresh rosemary, cut into short sprigs
- 2 lemons, juiced
- 2 tablespoons olive oil
- 4 cloves garlic, finely sliced
- 2 large onions, thickly sliced
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- salt, to taste
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