Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb
photo by ImPat
- Ready In:
- 3hrs 10mins
- Wash and trim the lamb of any visible and excess fat, dry and set aside.
- Cut the garlic into slivers then, with a very sharp knife, make slits into the meat and insert one in each slit, add a fresh sprig of rosemary if using. Continue until all the garlic (and rosemary) is used up and the meat is studded. Brush the surface of the meat with olive oil then squeeze the lemon juice over the top before seasoning with a mixture of salt, freshly-ground black pepper and a teaspoon of English mustard powder.
- Place the lamb in a roasting tin. Place in an oven pre-heated to 220C/450F/Gas 7 and roast for half an hour. At this point reduce the heat to 160C/320F/Gas 4 and roast the meat for 60 minutes per kilo - a 3 kilo leg will take 3 hours. (A kilo is just over 2 lbs) Simply allow the meat to cook and do not baste.
- When the lamb is ready, take it out of the oven, cover and allow to rest for at least ten to twenty minutes. When you slice the meat you will see that it is studded with garlic, which enhances the flavour of the meat but in a very subtle way.
- Serve with gravy, potatoes of your choice and freshly steamed seasonal vegetables.
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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.