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Roast Leg Of Lamb

A showstopper roast leg of lamb that is tender and full of flavor, easy to prepare and perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2.5 kg whole leg of lamb
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 4-5 cloves garlic, minced
  • 2 tbsp olive oil
  • to taste Sea salt
  • to taste Freshly ground black pepper
  • 2 tbsp Dijon mustard (optional)

Method
 

Preparation
  1. Take the lamb out of the fridge 30 minutes before cooking to bring it to room temperature.
  2. Preheat your oven to 200°C (390°F).
  3. Make deep incisions all over the lamb to help the flavors soak in.
  4. Mix the garlic, herbs, salt, pepper, and oil into a paste.
  5. Optional: Rub the lamb with Dijon mustard, then apply the herb paste thoroughly.
Cooking
  1. Place the lamb in a roasting tin, fat side up. Roast for 20 minutes at 200°C (390°F).
  2. Lower the oven to 180°C (355°F) and continue roasting for 1–1.5 hours, or until the internal temperature reaches 55–60°C (130–140°F) for medium-rare.
  3. Rest the lamb for 15–20 minutes, tented with foil before carving.

Notes

Let the meat relax before carving. You can add fresh mint for extra flavor, and serve with roasted veggies and creamy mashed potatoes. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.