Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Roast Leg of Lamb


Roast Leg of Lamb

Simple Sunday roast, what could be better.

Equipment required

1 medium non stick baking tray with a medium lip

Shopping list for 3-4 people

1.2 kg leg of lamb (bone in)
2 sprigs of rosemary
2 lrg cloves of garlic
1 cube of beef or chicken stock
1 cup of boiling water
2 lrg leeks
Sea salt

Method to the madness

Preheat the oven to 190C

Take the meat out of the fridge an hour or so before cooking so it comes to room temp

Using a small sharp knife pierce the meat in 8 places, make sure the entries are well spaced over the leg

Cut the rosemary and garlic in halves and place the rosemary and garlic into the piercing’s

Sprinkle with sea salt

Chop the leeks into even pieces about 3cm long

Dissolve the stock cube in water

Place the lamb and leeks into a roasting tray, add the stock mixture around the lamb, not over the top

For medium lamb roast for 25 mins per 500g, adding an extra 25 mins. For a leg of 1.2 kg I cooked mine for 1hr 25mins

Once roasted let the lamb rest for about 10 mins before carving

Serve alongside your fav veg, I had pumpkin, aubergine, mushroom and tenderstem broccoli



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