How to Roast Lamb

The Dude Who Knows Food, Paul Frangie shows us how to make juicy and tender lamb in just five steps
Monday , 01 July 2013
How to Roast Lamb
Roast Lamb

SERVES 6 TO 8

 

INGREDIENTS

1.2kg leg of lamb (bone-in)

1 bulb garlic

1 bunch fresh rosemary

1 lemon

Ghee or oil

Salt and pepper, to taste

 

STEP ONE

Using a potato peeler; peel the lemon zest lengthwise into strips.

 

STEP TWO

Peel the garlic, then bruise each clove using the flat of a chef’s knife.

 

STEP THREE

Using a small sharp knife, stab the lamb leg at a 45 degree angle to make pockets. Making around 6 to 8 pockets.

 

STEP FOUR

Stuff the pockets with a sprig of rosemary, a clove of garlic and lemon zest.

 

STEP FIVE

Rub the lamb leg with ghee or oil and season with salt and pepper. Place in a roasting dish and then in a preheated oven at 200C. For medium cook for 1 hour 15 minutes and an extra 15 minutes for well-done.

 

COOK'S TIP

Make sure to rest the leg of lamb for at least 15 minutes before carving. Cover it with foil to keep warm. 

 

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