O'kay I did not do this exactly to direction but our result was suculent well done lamb - I did the garlic and rosemary (resh from the garden) and rubbed the oil in and poured lemon juice over and then rubbed fresh ground peppercorns in (omitted salt), got phonecall forgot to rub in mustard, baked 2 K leg for 2 1/2 hours and was coooked to well doen on thermometer buit dinner was still and hour away so put lid on pan and turned oven down to 50C (fan forced) and about 15/20 minutes before serving time pull out and covered with alfoil and then carved (or at least DH did). The only other thing I did differntly was to bake the leg on a rack and I put some water in the bottom of the pan to which I added some sprigs of rosemary and cracked peppercorns - which added some wonderful flavour to the gravy (removed rosemary sprigs before makig gravy) and baked the lamb for the first hour with a lid on and then removed. The pan drippings made a fantastic gravy and I served with green steamed vegetables. thank you FT/FS for a lovely lamb recipe, made as a recipenap/recipe present for Aussie/kiwi swap #44 September 2010.
Not sure if I would like lamb or not since this was my first time making it. This recipe was a winner! So good with the garlic infused into it. I will definitely make this recipe one of my Easter traditions. Thanks
Gorgeous is the word, all right! My son said, "This lamb is so soft you could use it as a pillow." Incredibly tender, incredibly flavorful. Made for Spring 2010 PAC.
This is even better than my usual Roast lamb.........I have always used the garlic & sometimes the rosemary but by adding the lemon & mustard it takes it to another level. Thanks for this FT. Another keeper for me. :) Made for Aus/NZ swap January 2010