Reasons to choose roast leg of lamb
Cooking a roast leg of lamb is much easier than many people think. The meat becomes very tender when it is roasted slowly in the oven. Using fresh rosemary and garlic adds a wonderful aroma to your kitchen while it cooks. This method ensures the outside is slightly crisp while the inside remains juicy and soft.
Follow these 4 steps for roast leg of lamb
Preparation: Preheat your oven to 190 degrees Celsius. Use a sharp knife to make small cuts all over the surface of the lamb so the flavours can soak in.
Seasoning: Mix the oil with crushed garlic and chopped rosemary in a small bowl. Rub this mixture over the meat and make sure some goes into the cuts you made.
Roasting: Place the meat in a roasting tin and put it in the oven. Roast the lamb for about one hour and forty five minutes for a medium finish.
Resting: Remove the tin from the oven and move the meat to a board. Let it rest for fifteen minutes before you begin carving to keep it juicy.
Good advice for roast leg of lamb
Take the meat out of the fridge about an hour before you plan to cook it. This helps the roast leg of lamb cook more evenly throughout the whole piece. Using a meat thermometer is the most accurate way to tell if the lamb is done. For a medium roast, aim for an internal temperature of 60 degrees Celsius.
Do not skip the resting time at the end of the process. Resting allows the juices to redistribute so the meat does not become dry when you slice it. If you like your meat well done, you can leave it in the oven for an extra twenty minutes. Serve the lamb with roasted vegetables or potatoes for a complete meal.
You may also like
steak with red wine sauce,
caramel flan or
fishcakes with remoulade.
