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Ingredients
Roasted Leg of Lamb
- Ingredients
- 5 garlic cloves
- 1 bunch rosemary
- 1 bunch thyme
- 2 bay leaves
- 2 lemons
- 100 milliliters vegetable oil
- 1 Leg of lamb (approximately 1.4-1.8 kg, pre-order at the butcher)
- 4 Tbsps olive oil
- salt
- peppers
Peel garlic and chop coarsely. Rinse rosemary and thyme, shake dry, pluck leaves from the stems and finely chop. Rinse lemons in hot water, pat dry and finely grate peel. Squeeze juice from lemons. Mix garlic with herbs, lemon zest, lemon juice, bay leaves and oil in a bowl. Rub leg of lamb with herb mixture and wrap in a plastic bag. Let rest and marinate in the refrigerator for approximately 24 hours.
Preheat the oven to 200°C (approximately 400°F).
Remove lamb from the plastic bag and place on a roasting pan. Season with salt and pepper and bake for about 30 minutes until the skin gets color on all sides.
Cover lamb with remaining oil, reduce oven temperature to 140°C (approximately 300°F) and roast 50-60 minutes, if desired cover with aluminum foil or parchment paper. To check if cooked, pierce the lamb shank bone. If resulting juice is clear it is cooked, if juice is still bloody, cook another 5-10 minutes. Remove leg of lamb from the oven, let rest covered for 10 minutes. Cut meat across the grain from the bone and serve.