Roast Leg Of Lamb

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Roast Leg Of Lamb

• 1 bone in leg of lamb a whole or half a leg will do weighing between 1kg and 2 5kg
• 3 garlic cloves
• 8 anchovy fillets
• a few sprigs of fresh rosemary
• black pepper
• olive oil
• sea salt flakes
• juice of 1 lemon

The Instruction of roast leg of lamb

• preheat oven to approx 220c or gas mark 7
• use a sharp thin knife to make incisions into the fleshy side of the lamb joint at about 3cm or 1 inch spacing the holes should be just big enough to slide in your little pinky finger
• slice the garlic clove into 3mm pieces and insert a piece into each hole follow this with a third of an anchovy fillet and a sprig of rosemary in each hole grind over a generous amount of black pepper and sea salt flakes drizzle over some olive oil and rub it all over the joint
• place your joint in a suitable roasting tin tuck in any left over rosemary sprigs and pour over the lemon juice put it in the oven to roast for 20 minutes then turn your oven down to 180c or gas mark 4 and roast for a further 10 15 minutes per 500g of meat depending on how well done you like your meat remove the pan from the oven and remove joint from the pan allow the meat to rest in a warm place see notes
• meanwhile deglaze your roasting plan by placing it over heat on the hob and adding either a glass of water or a glass of white wine bring the liquid to a nice boil and start to scrap the roasting residue from the bottom of the pan with a spatula then pour the liquid through a sieve into a small pan apply the pan to the heat reduce the sauce by half and taste if a little bitter add a small amount of honey just before serving add a knob of butter and whisk through the sauce this will thicken and add gloss to your jus

Nutritions of Roast Leg Of Lamb

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