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Roast a leg of lamb

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

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Recipe by:	Maranda Engelbrecht
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Dairy free
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	1½ hours, plus 20 minutes to rest
Ingredients: 4 T extra virgin olive oil 1.5kg–2kg leg of lamb Maldon salt, to taste Freshly ground black pepper, to taste 30 g thyme
Cooking instructions: Preheat the oven to 180°C. Rub olive oil all over the lamb and then season with salt and pepper. Top with thyme and drizzle lemon juice over, then cover tightly with a lid. Roast for 20 minutes per 500g for rare-cooked meat, 30 minutes for medium-cooked meat and 40 minutes for well-done meat. Remove and place on a hot grid over warm coals to crisp. Place the lemon peel on top, then remove the lamb from the grill and allow it to rest for 20 minutes before carving. Decant the fat from the pan juices, keeping the reserved juice warm to serve on the side.

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If you enjoy this you may want to try:

How to:

Roast a leg of lamb

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