Roast leg of lamb
This is one of those dishes that seems simple but can easily go wrong. Done properly and it is succulent, done badly and it is…well, tough.
The quality of the meat is important. Here, I used a leg of lamb we had bought on a farm.
I had it frozen and that means you need to get it slowly to room temperature before cooking.
- A leg of lamb (2 kg)
- Six cloves of garlic
- A sprig of rosemary
- Butter/olive oil
- Optional – more garlic, carrot, turnips
- Once the meat is at room temperature, pat it dry with paper towels and make some incisions.
- Chop the cloves of garlic and take the rosemary strips from a sprig.
- Rub the meat with the garlic and rosemary mixture and do the same with salt and pepper.
- Let it rest for an hour.
- Preheat the oven to 220 °C.
- Put the leg on a rack in an oven dish and add water to the bottom to prevent the fat from burning
- Pour some olive oil over the leg and put it in the oven. After 10 minutes, turn and add some more olive oil.
- Turn the oven down to 180 °C and continue for another 50 minutes (or less if the leg is lighter, or when you prefer the meat to be rosé), turning every 15 minutes and basting with melted butter from time to time. Add water to the bottom when needed.
- Optional – finely chop some carrots and turnips and put this in the bottom of the dish with unpeeled cloves of garlic some 15-20 minutes before the end.
- Let the cooked meat rest for at least 15 minutes. Serve with the optional garlic and vegetables. I also had hummus, pita bread and steamed carrots.