Roast Lamb Leg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
- Ingredients
- 60 ozs Leg of lamb
- olive oil
- salt
- peppers
- 2 cloves garlic cloves (finely sliced)
- 1 Tbsp chopped rosemary
- 1 Tbsp fennel seeds (crushed)
- 2 tsps white peppercorns (crushed)
- 3 unwaxed lemons
- ½ head unpeeled garlic cloves
- To garnish
- bay leaves
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the lamb in a roasting tin and rub lightly all over with oil. Season to taste with salt and pepper.
3.
Pierce the skin 20 times with a small, sharp knife to make incisions about 2cm|1" deep. Insert the garlic slices into the cuts.
4.
Finely grate the zest of 1 lemon and mix with the rosemary, fennel seeds and peppercorns and press into the surface of the lamb.
5.
Squeeze the juice from the zested lemon over the lamb. Cut the remaining lemons into wedges and put into the tin with the unpeeled garlic cloves. Drizzle the lemon and garlic with olive oil.
6.
Roast for 30 minutes per 450g|1lb until cooked to your liking. Insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: – the pinker the juice, the rarer the meat. Baste the lamb 2-3 times with the juices from the tin as it cooks.
7.
Put on a serving plate and garnish with bayleaves. Allow to rest for 15 minutes before carving.
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