Friday, May 23, 2008

CORE Roast Leg of Lamb with Garlic and Rosemary

This recipe was given to me by a friend almost 20 years ago who was an apprentice butcher.

Serves: 4-6 depending on size of roast

Difficulty: Easy

  • 1.5kg leg of lamb (or whatever size to suit your family)
  • 2 garlic cloves, thinly sliced
  • Rosemary, fresh or dried


With a sharp thin knife, pierce the lamb about 10 times.
Using a skewer, push a slice of garlic into each slit with a leaf or 2 of rosemary (if using dried rosemary, spray the garliced lamb with oil and rub rosemary in)
Cook at 180*C
How long?
For every 500g of roast, 20-25 mins for rare, 25-30 mins for medium, or 30-35 mins for well done
ie a 1.5 kg roast 1 - 1/4 hours for rare, 1 1/4 - 1 1/2 for medium or 1 1/2 to 1 3/4 for well done

In the last 45 - 60 minutes, add vegies to pan or a seperate pan.
My Roast Vegetables with Sea Salt and Rosemary is lovely with this recipe

1 comment:

Anonymous said...

This is by far the easiest roast to cook, my first ever! The house Smelt wonderful during the cooking time and the left overs are wonderful. Definitely try with the vegetables. Next time I will use more rosemary.