Roast Leg of Lamb
Ingredients: leg of lamb, garlic, rosemary, anchovies, olive oil · 120 min cook time · 450kcal · $44.50
Ingredients
2.4kg leg of lamb, 1bulb garlic, 1bunch rosemary, 1tin anchovies, 2tbsp olive oil, 1pinch salt, 1pinch pepper, 2chunky bits carrot, 2stalks celery, 2pieces onion, 1glass water
Instructions
1. Take the leg of lamb out of the fridge at least one or two hours before roasting so it does not stress.
2. Preheat your home oven to 220 degrees celsius.
3. Take a small knife and stab the lamb evenly down to the bone about two and a half inches apart, then stick your finger in.
4. Apply a little olive oil, salt, and pepper, and rub that all over the lamb.
5. Prepare garlic, rosemary leaves, and split anchovies, then push them into the holes made in the lamb.
6. Make a trivet in the roasting tray with chunky bits of carrot, celery, onions, and a glass of water to catch juices.
7. Place the leg of lamb directly onto the top oven bars and put the tray underneath. Immediately turn the oven down to 180 degrees celsius and roast.
8. Roast for about an hour and ten minutes for medium rare (internal temp 63 degrees C), or longer for medium/well-done.
9. Let the leg of lamb rest for at least half an hour before carving so the heat continues to penetrate.
10. Carve with a long, sharp carving knife using long carving movements through the lamb.
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