My earliest recollection of Roast Leg of Lamb was when my mother started a new diet that entailed roast lamb for dinner every Wednesday. I don’t actually remember eating it, or how it tasted, but it must have been good, because I looked forward to Wednesdays for at least 4 weeks. I don’t think the diet stuck… (sorry mom).
As a family, we also celebrate Passover (almost) every year, and so eating roast lamb pretty much became an annual thing. Quite infrequent.
AND I DON’T KNOW WHY!!!!
It is so easy to cook, and if you are cooking grass-fed lamb (i.e. amazing tasting), it, err, tastes amazing. Not to belabour the point, but if you are cooking lamb that is not grass fed – well – no amount of great cooking will improve the taste. Also, I say lamb, but grass-fed Mutton is even more flavourful.
This is a super basic Roast leg of lamb recipe – enjoy.
Roast Leg of Lamb
- 2.3 kg Lamb Leg
- 4 Cloves Garlic Sliced
- 2 tbsp Fresh Rosemary
- Ground Black Pepper to taste
- Salt to taste
- Preheat oven to 175 degrees C (350 degrees F)
- Cut slits in the top of the leg of lamb every 8 to 10cm, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1:45 to 2 hours. Let rest at least 10 minutes before carving.
The weight of the leg of lamb you are roasting, and how well you like you lamb cooked, determines how long to cook it for. I use the tables on the link below to determine how long to roast the leg for. Their temperatures are pretty high, though, so I only crank up the temperatures to those levels in the last 20 minutes to crisp the fat.