Perfect roast every time
Ingredients
- 1.1 – 1.4kg leg of lamb (bone-in)
- 4 garlic cloves minced
- 1 1/2 tbsp fresh rosemary (finely chopped)
- 1 1/2 tbsp fresh thyme (finely chopped)
- 1 tbsp dijon mustard
- 3 tbsp olive oil
- Salt & pepper to taste
Instructions
- Remove the lamb from the packaging and dry it with a paper towel.
- With the leg facing the fat side up score the fat being careful not to cut into the meat.
- In a small bowl mix together the rest of the ingredients.
- Place your leg of lamb in a bowl or dish with sides. Massage the herb mixture into the leg of lamb making sure to get the mix into all the cuts and crevasses. when your lamb leg has been thoroughly covered in the mix place cling wrap over the bowl or dish, and place in the fridge for 1 hour.
- Preheat the oven to 180c.
- In a ceramic dish place the lamb leg inside and cook in the oven for 1.5 hours.
- Remove from the oven and cover with alfoil and allow to rest for 15-20 minutes.
- Cut up and serve.
- Enjoy!
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