Nothing says Winter like a Roast Leg of Lamb, Roast Potatoes and Root Vegetables…
1x deboned and rolled leg of lamb +/- 2kg
4x large white onions
1x bunch of thyme
1x bunch of rosemary
1/2 bulb of garlic
Salt and cracked black pepper to taste.
Olive oil
If you don’t have the time and knowledge to debone your leg of lamb most butchers will do it for you.
The rolled lamb should come in a string net, remove the string and unroll the leg. This enables
you to stuff and season the inside of the lamb which is very important to make sure meat is tasty and
flavoursome.
Finely chop the rosemary and pick thyme leaves off the stalks. Finely chop garlic.
Rub a generous drizzle of olive oil all over the unrolled leg so is completely covered.
Place your opened-up leg with the inside facing up and fat-side down, sprinkle a third of herbs
and half of the garlic on inside of lamb and season with salt and pepper. Then you can roll-up the leg into its original shape and tie-it-up securely with baking string.
This should be easy as the meat will already have been rolled previously and will retain its shape.
Sprinkle the remaining herbs, seasoning and garlic evenly on a chopping board or smooth surface.
Make sure the lamb is still covered in olive oil and roll the leg over the herbs, garlic and seasoning to coat the lamb evenly and thoroughly.
Halve your onions and place in the roasting-dish, place the lamb on top and cover with a foil.
The lamb juices should drip over the onions therefore roasting and also ensuring the lamb roasts evenly because it’s lifted of the base of roasting-pan.
I prefer my lamb medium-rare so I roast my 2kg leg at 180º for about 1 1/2 hours.
Ovens do vary and taste preferences must be taken into consideration, so this is only a guideline.
Remember to save the lamb juices for your gravy.
Roast potatoes, butternut and onions are always a winner with the lamb.
I would avoid a mint-gravy with this recipe as it will clash with existing flavours. Red wine gravy is a great alternative.
The secret to a great winter roast is to use good-quality lamb and to let the natural flavours of the meat and herbs speak for themselves. Don’t overcomplicate things!
Enjoy!
