Roast Leg of Lamb

INGREDIENTS

  • 2000g Lamb
  • 3 sprigs Rosemary
  • 3 cloves Garlic
  • 2 tbspn Salt flakes
Print Recipe

Take lamb out of refrigerator 2-3 hours before cooking to come to room temperature. Preheat oven to 180C.

Strip rosemary sprigs and chop finely. Add Extra Virgin Olive Oil and rub all over the skin. Make incisions in skin evenly over the leg for slices of garlic to be placed.

Dress liberally with sea salt flakes.

Place in baking dish in the oven and cook for 20 minutes.

Turn over and cook for another 20 minutes.

Turn oven down to 160C and cook for another 20 minutes.

Turn over and cook for another 30 minutes.

Turn oven off and leaving door ajar, leave lamb in the oven to rest for 30 minutes.

Take lamb from oven, pour off all the fat and juices into a tall jug and refrigerate for the fat to settle so that it can be taken off.

Rest the lamb out of the oven for a further 30 minutes, then reduce the juices (separated from the fat) with the Verjuice to serve as a jus.