Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

Recipe by cakeinmyface
READY IN: 4hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
  • Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
  • Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
  • Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
  • Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
  • Remove from over and rest for 30 minutes before carving serving with cooking juices.
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