Description
A succulent roast leg of lamb infused with fresh garlic and aromatic herbs like mint, rosemary, and parsley, enhanced by the zest of lemon and a rich olive oil paste. This classic oven-roasted dish delivers tender, flavorful lamb perfect for a family meal or special occasion.
Ingredients
Scale
Meat
- 2 kg Leg of lamb (Bone in)
Herb Paste
- 30 g Fresh mint (Leaves only)
- 30 g Fresh rosemary (Leaves only)
- 30 g Fresh parsley
- 4 Garlic cloves (Peeled)
- 2 Lemons (Zest only)
- 4 tbsp Olive oil
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6) to ensure it reaches the perfect temperature for roasting.
- Prepare Herb Paste: In a blender or food processor, combine fresh mint leaves, rosemary leaves, parsley, peeled garlic cloves, lemon zest, olive oil, and a pinch of salt and pepper. Blend until the mixture forms a thick, spreadable paste. Add more olive oil if necessary to achieve the right consistency.
- Prepare Lamb: Weigh the leg of lamb and note its weight to calculate cooking time accurately. Place the lamb in a baking tray. Using a sharp knife, make small incisions all over the meat to allow the herb paste to penetrate deeply.
- Apply Herb Paste: Rub the prepared herb paste thoroughly all over the lamb, making sure to press some into the incisions for maximum flavor infusion.
- Initial Roast: Place the lamb in the preheated oven and roast at 180°C fan for 20 minutes. This step helps to create a flavorful crust on the lamb.
- Reduce Heat & Continue Roasting: Lower the oven temperature to 160°C fan (180°C conventional, 350°F, Gas Mark 4). Continue roasting the lamb for 15 to 22 minutes per 500g, depending on your preferred doneness. Use the weight recorded earlier to calculate the total cooking time.
- Rest & Serve: Once cooked, remove the lamb from the oven and allow it to rest for at least 15 minutes before carving. This resting time helps the juices redistribute, ensuring the meat stays juicy and tender when served.
Notes
- Cooking time varies based on the weight of the lamb and desired doneness: for medium-rare, roast for approximately 15 minutes per 500g; for medium to well done, extend up to 22 minutes per 500g.
- Resting the lamb after roasting is essential for juicy, tender meat.
- Adjust the amount of olive oil in the herb paste for a smoother consistency if needed.
- Use a meat thermometer to check doneness: 60°C for medium-rare, 70°C for medium, and 75°C for well done.
- This recipe pairs well with roasted vegetables, mint sauce, or a fresh green salad.
