HomeMeat Dishes Roast Lamb

Roast Lamb

Posted in : Meat Dishes on by : admin Tags:

Roast LambServes 4

10ml crushed garlic

15ml wholegrain mustard

15ml fresh thyme leaves

15ml chives, finely chopped

15ml dried oregano

1 lemon cut into wedges (zest only)

80ml lemon juice

125ml olive oil

5ml fine salt

2.5ml cracked black pepper

1.6kg deboned leg of lamb

30ml olive oil

3 lemons, quartered

  • Whisk the garlic, mustard, thyme, chives, oregano, zest, lemon juice, olive oil, salt, and pepper together.
  • Rub this mixture all over the deboned leg of lamb.
  • Roll the lamb up to form a neat cylinder shape and secure it with kitchen string.
  • Put it into a zip-lock bag and pour any of the remaining marinade into the bag.
  • Place the meat in the fridge for one hour and 30 minutes.
  • Preheat the oven to 180 degrees celsius.
  • Heat a large, non-stick pan over high heat. Seal the meat for two minutes on each side until golden brown.
  • Place the meat in a roasting tray and roast for an hour.
  • Add the lemon wedges and roast for a further 30 minutes.
  • Remove the lamb from the oven and allow the meat to rest for 10 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *