Recipe: Perfect Easy Sunday Roast Leg of Lamb

Easy Sunday Roast Leg of Lamb. The leg of lamb is roasted on a bed of onion, garlic and rosemary which serves three purposes: to keep the lamb elevated out of the pan juices for even A very forgiving, very easy way to roast a leg of lamb. It's not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Roasted Leg of Lamb – This recipe is so good yet it doesn't require too much time, effort or ingredients.

Easy Sunday Roast Leg of Lamb I know, it seems incredibly daunting but it's so much easier than you think. Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof When buying a leg of lamb we recommend doing so from a quality and reputable butcher. You can have Easy Sunday Roast Leg of Lamb using 4 ingredients and 3 steps. Here is how you cook it.

Ingredients of Easy Sunday Roast Leg of Lamb

  1. It’s 900 grams of leg of lamb.
  2. Prepare 1 tbsp of sea salt.
  3. It’s 3 cloves of garlic.
  4. It’s of Olive oil.

A leg of lamb is expensive regardless of where you buy it, so. This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must. Rub the leg of lamb all over with salt and pepper.

Easy Sunday Roast Leg of Lamb step by step

  1. Peel 3 garlic cloves. With knife make holes in leg of lamb, stuff one clove in each hole, you can make more holes and cut each clove in half to fill additional holes. Try push cloves in quite deep to infuse flavour through meat..
  2. Sprinkle entire roast with salt. Sprinkle olive oil over leg of lamb..
  3. Cover and place into oven set at 180°C for 45 minutes, turn oven up to 200°C cook for a further 10 to 20 minutes uncovered. If unsure whether ready, use meat thermometer.

Simply roasted with some garlic and rosemary, the juicy, sweet flavour of lamb makes a wonderful Sunday lunch. But lamb is versatile and can carry strong flavours and A whole leg makes an impressive centrepiece and retains flavour from the bones – a boneless leg is easier to carve. To roast boneless leg of lamb is my favourite way to celebrate anything. And I make it for a special occasion. Or when I need to leave.

Leave a Reply

Your email address will not be published. Required fields are marked *