Wednesday, June 15, 2011

The Perfect Roast Lamb

The perfect Sunday roast... is classic Aussie.  Out of all the roast meals, my favourite is the roast leg of lamb. 

First of all, I make the marinate.  As the children can't eat a lot of spicy food, we have to go with some flavoursome spices but not spicey.

Roast Leg of Lamb

2 cloves of garlic
fresh rosemary
Black pepper
Sea salt
Olive oil.

Pound the herbs with pepper and salt in mortar and pestle, and move it to the bowl and soak the herbs in enough extra virgin olive oil.  Leave aside for 1-2 hours.

Score the leg of lamb, and rub it with the marinate, place on the roast rack and leave it for 1-2 hours.

Preheat the oven to 130-140C or 285F.  Put the lamb on rack and let it go into the oven.  3.5 hours.

Without taking the meat out of the oven, put the oven to 200C or 390F for 10-15 minutes.

Cut in slices or just take it off the bone, and serve with yoghurt sauce, or gravey, this time we served with creamy potato salad...

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