Roast Lamb :
- 1.8kg - 2.3 kg leg of lamb, bone in
- 5 garlic cloves, peeled & cut in half horizontally
- 1 onion, peeled & quartered
- 4 sprigs of rosemary
- 1 cup of beef stock/broth
- 1 cup of water
- 2 tbsp of dried oregano
- 1 tbsp of paprika
- 2 tsp of garlic powder
- 10 sprigs of thyme
- 1/4 cup of lemon juice
- Salt, to season
- Pepper, to season
- 2 tbsp of olive oil
Roast Veggies :
- 1 small butternut squash, cubed
- 2 red capsicums, seeded & diced
- 1 sweet potato, peeled & cubed
- 3 large potatoes, cubed
- 1 red onion, quartered
- 1 tbsp of chopped, fresh thyme
- 2 tbsp of chopped fresh rosemary
- ¼ cup of olive oil
- 2 tbsp of balsamic vinegar
- salt & pepper
There's nothing better than sitting down on a cold, rainy Autumn/Winter's day and tucking into a meal of roast lamb with your favourites. The cozy warmth from the kitchen as the aroma of rosemary drifts throughout the house.
Deliciously tender and packed full of flavour, this recipe is bound to win over the stomachs, and hearts, of every single person who eats it!
We don't want to force you or anything but we think it would make the perfect Easter Sunday lunch. Go on, try it.
Image via easypeasyfoodie.com
Take the leg of lamb out of the refrigerator and leave it to sit in room temperature for about 1 hour. In the meantime, prepare the rub by mixing all of the ingredients in a separate bowl, leave aside. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
Turn the oven to grill on the top, then place the leg of lamb on a wire rack; placing the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Grill it for 5 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 180 Celsius.
When the lamb is cool enough to handle, insert the garlic slices & rosemary in the slits you made earlier. Now, cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Now tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) and place the pan on the middle rack of the oven. Roast it covered for about 1 hour, then remove the foil and return the roasting pan to the oven for another 10 to 15 minutes or until the lamb temperature registers 54 degrees Celsius for medium-rare.
Remove the pan from the oven and let the leg of lamb rest for about 15 minutes before serving (the lamb will continue to cook and it's internal temperature will continue to rise). Place the lamb and your vegetables in a large serving platter over a bed of Lebanese rice, if you choose to and garnish with parsley, or you can carve the lamb first, them arrange it with the potatoes over the rice - your choice! Enjoy!
Make sure your oven is already preheated to at 245 degrees celsius. Then, in a large bowl, combine the squash, red capsicum, sweet potato and large potatoes. Seperate the red onion into pieces and add them to the vegetable mixture.
In a seperate small bowl, stir the thyme, rosemary, olive oil, vinegar, salt and pepper together and toss it with the vegetables until they're nice and coated. Spread them evenly over a large roasting pan. Roast them for roughly 35 to 45 minutes, moving them around every 10 minutes or so, or until the vegetables are cooked through and browned till crispy. Then, serve them with your roast lamb!
Why does my lamb have to defrosted before I start cooking it?
It's imperative that your lamb be fully defrosted as it will allow the heat to penetrate the meat more evenly and easily. This will make the difference whether your lamb is tender and moist or if it's chewier.
Why is my lamb so tough?
Your lamb could be tough for a number of reasons but one of them could be the fact that you're not cutting it the right way. Each piece of meat has a grain (fibres that run parallel to each other) and you need to make sure you're cutting it with the grain to get a tender piece of meat.
Should I wash my lamb before cooking it?
This one is a big no-no! You don't need to wash your lamb, it doesn't do anything and it's basically just increasing the risk of cross contimation for the other foods you're cooking.