ROAST LEG OF LAMB
- The Rainbow Team
- Jul 22, 2015
- 1 min read
4 SERVINGS
2.5 kg leg of lamb, bone-in
3 1/2 tbsp. (50 ml) extra-virgin olive oil
2 cloves garlic
fresh thyme, chopped, as needed
fresh rosemary, chopped, as needed
salt and pepper
Method:
It’s an Italian tradition to roast lamb in a bed of hay, which helps keep the meat moist. But since hay isn’t widely available to everyone, this version of the recipe omits it, relying instead on slow cooking for succulent flavour and texture.
Bone the leg of lamb. Put half of the herbs on the inside, along with 1 clove of the garlic, and season with salt and pepper. Roll the leg back up and tie with kitchen twine. Heat the oven to 350°F (180°C). Heat the olive oil in a large skillet. Season the outside of the lamb with salt and pepper and sear it in the skillet, along with the remaining herbs and garlic. Transfer to a roasting pan fitted with a v-rack and roast for about 1 hour. Remove the lamb from the oven and dilute the pan juices with a ladleful of water. Strain the juices and set aside.
Lower the oven temperature to 200°F (100°C), and continue to roast, about 3 hours more. Let the lamb rest before slicing, and serve with the reserved pan juices.
Enjoy
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