Description
A flavorful roast leg of lamb infused with fresh garlic, herbs, and lemon zest, creating a tender and aromatic main dish perfect for family gatherings or special occasions.
Ingredients
Scale
Meat
- 2 kg Leg of lamb (Bone in)
Herb Paste
- 30 g Fresh mint (Leaves only)
- 30 g Fresh rosemary (Leaves only)
- 30 g Fresh parsley
- 4 Garlic cloves (Peeled)
- 2 Lemons (Zest only)
- 4 tbsp Olive oil
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven: Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it’s at the right temperature for roasting the lamb.
- Prepare the herb paste: Combine the fresh mint, rosemary, parsley, garlic cloves, lemon zest, olive oil, sea salt, and freshly ground black pepper in a blender or food processor. Blitz until smooth, adding extra olive oil if necessary to form a paste.
- Prepare the lamb: Weigh your leg of lamb and make a note of the weight for cooking time adjustments. Place the lamb on a baking tray and use a sharp knife to make small incisions all over the meat to help the flavors penetrate.
- Apply the herb paste: Rub the prepared herb paste thoroughly all over the lamb, ensuring it gets into the incisions and fully coats the meat.
- Initial roasting: Place the lamb in the preheated oven and roast at 180°C fan/200°C/400°F/Gas Mark 6 for 20 minutes to sear the outside and lock in juices.
- Reduce temperature and continue roasting: Lower the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue roasting the lamb for 15-22 minutes per 500g, depending on your preferred doneness. Use the weight of the lamb you noted earlier to calculate total additional cooking time.
Notes
- The total cooking time depends on the weight of the lamb and your desired level of doneness; for medium-rare aim for 15 minutes per 500g, while for medium to well-done opt closer to 22 minutes per 500g.
- Let the lamb rest for at least 15 minutes after roasting to allow the juices to redistribute, ensuring a juicy result.
- Use a meat thermometer if possible; the internal temperature should be 60°C for medium-rare or 70°C for medium.
- This recipe pairs well with roasted vegetables, mint sauce, or a fresh green salad.
