Roast Leg of Lamb with Rosemary Salt Potatoes
|2kg||leg of lamb, bone in|
|5||large sprigs rosemary|
|1.5kg||potatoes scrubbed clean|
A delicious lamb recipe for the whole family
LET’S START …
Remove the lamb from the fridge 1 hour before cooking and let it come to room temperature.
Preheat the oven to 180 degrees Celsius, fan forced.
Break the garlic bulb up into cloves, then peel 5, leaving the rest whole. Pick and roughly chop half the rosemary leaves.
Crush the peeled garlic, add chopped rosemary, finely grate lemon zest and add a generous amount of olive oil and mix together.
Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
Place leg into a roasting pan and into the oven. For medium cooked lamb cook for 30 mins per 500g ( for more rare or well done, add or subtract 5 minutes either side.)
While the lamb is cooking, parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with lots of salt and pepper, then drizzle with olive oil. Tip the potatoes into the baking tray around the lamb to soak up all the roasting juices.
Once lamb is cooked, leave to rest before carving.
(Final Internal Temp)
|Backstrap / Topside roasts / Mini Roast / Lamb Rump||220 Celsius||15-20 mins||20-25 mins||25 – 30 mins|
|Rack of Lamb||200 Celsius||20 – 25 mins||30– 35 mins||35 – 40 mins|
|Loin ( boned and rolled) / Leg ( bone in)/ easy carve leg or shoulder||180
|20-25 mins||25-30 mins||
30 – 35 mins