Description
A flavorful roast leg of lamb infused with a fresh garlic and herb paste made from mint, rosemary, parsley, and lemon zest. Perfectly roasted in the oven for tender and juicy results, this classic dish serves as an impressive centerpiece for any special meal or Sunday roast.
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 Oven: Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it is hot and ready for roasting the lamb.
- Prepare Herb Paste: Blitz together the mint, rosemary, parsley, garlic, lemon zest, and olive oil with a generous pinch of sea salt and black pepper in a food processor until you have a smooth paste. Add extra olive oil if necessary to achieve a spreadable consistency.
- Weigh the Lamb: Weigh the leg of lamb and take note of its weight to calculate the precise roasting time later.
- Score and Rub: Place the lamb in a baking tray. Using a sharp knife, make small incisions all over the surface of the meat. Rub the prepared herb paste thoroughly over the lamb, ensuring the mixture gets into the incisions for maximum flavor infusion.
- Initial Cooking: Put the lamb into the preheated oven and roast for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6. This high temperature helps to develop a flavorful crust.
- Adjust Temperature and Continue Roasting: Reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue roasting the lamb for 15 to 22 minutes per 500g, depending on your preferred level of doneness (See notes below). For a 2 kg leg, this equates to approximately 60 to 90 minutes more.
Notes
- Cooking time varies based on lamb size and desired doneness: for rare, aim for 15 minutes per 500g; for medium, 18 minutes per 500g; for well-done, 22 minutes per 500g.
- Allow the lamb to rest for at least 15 minutes after roasting, covered loosely with foil. This helps retain juices and makes slicing easier.
- If you prefer, add vegetables like potatoes and carrots to the baking tray for a complete one-pan meal.
- Make sure to season the lamb generously with salt and pepper before applying the herb paste for enhanced flavor.
