Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: 1 serving
Ingredients: leg of lamb with bone (1.6 kg); 3 garlic cloves; marinade; 2 heaping tablespoons whole grain mustard; 3 garlic cloves; 3 thyme sprigs; 1 rosemary sprig; 8 anchovy fillets in olive oil; zest of 1 lemon; 2 tablespoons lemon juice; 2 tablespoons soy sauce; 2 tablespoons olive oil; pepper

March 18, 2009

Easter Recipes Meat Dishes Oven Recipes Lamb

Usually for Easter, I would prepare a lamb roast in red wine with garlic, rosemary, and thyme. This year I wanted to try something different, so I used a slightly modified recipe from here and the result exceeded expectations. The roast turned out succulent, flavorful, and very presentable. A roast worthy of my Easter table.

I served it with a simple sauce made from full-fat yogurt mixed with plenty of chopped green onion and parsley. And a glass of dry red wine... I also recommend two other sauces alongside this roast: tzatziki and chimichurri.

Ingredients

leg of lamb with bone (1.6 kg)
3 garlic cloves

Marinade

2 heaping tablespoons whole grain mustard
3 garlic cloves
3 thyme sprigs
1 rosemary sprig
8 anchovy fillets in olive oil
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
pepper

How to prepare roast leg of lamb

Blend all the marinade ingredients in a blender (pick the leaves off the herb stems), until you get a paste.
* No salt is added to the marinade because the anchovies and soy sauce are salty enough
In the washed and well-dried lamb leg, make incisions with a sharp knife and insert garlic slices.
Then rub the leg on both sides with the paste. There should be a generous layer of marinade on top. Place the leg in a bowl and cover with plastic wrap. Make sure the wrap doesn't touch the meat surface so it doesn't ruin the crust - that's why it's best to use a bowl! Refrigerate for at least 4 hours.
Remove the leg and let it sit outside for half an hour to come to room temperature.
Place it in a baking pan and roast at 220C for 20 minutes. Lower the temperature to 150C and continue roasting for 2 more hours. Baste with the pan juices every 30 minutes.
After this time, the roast will be done and succulent, slightly pink only around the bone. If you want it rarer, reduce the cooking time. Cover the roast with aluminum foil and let it rest for 15 minutes before slicing.
* Don't forget to adjust the cooking time based on the weight of your leg - mine was 1.6 kg

The marinade

Insert garlic into the leg

Leg with mustard marinade

Roast Leg of Lamb

Ingredients

How to prepare roast leg of lamb

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