Description
A succulent roast leg of lamb infused with a vibrant herby garlic and lemon paste, perfect for a flavorful and tender centerpiece dish. This recipe features fresh mint, rosemary, parsley, garlic, and lemon zest combined into a fragrant marinade, roasted to juicy perfection.
Ingredients
Scale
Meat
- 2 kg Leg of lamb (Bone in)
Herb Paste
- 30 g Fresh mint (Leaves only)
- 30 g Fresh rosemary (Leaves only)
- 30 g Fresh parsley
- 4 Garlic cloves (Peeled)
- 2 Lemons (Zest only)
- 4 tbsp Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Prepare the Oven: Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6 to ensure it reaches the perfect roasting temperature for the lamb.
- Make the Herb Paste: Blitz together the fresh mint, rosemary, parsley, garlic cloves, lemon zest, and olive oil along with a generous pinch of salt and pepper. Add extra olive oil if necessary to create a smooth paste.
- Prepare the Lamb: Weigh the leg of lamb to note the exact weight for accurate cooking time. Place the lamb onto a baking tray.
- Infuse the Flavors: Use a sharp knife to make small incisions all over the lamb. Rub the herby garlic and lemon paste thoroughly all over the meat, ensuring it gets into the incisions to deeply penetrate the flavors.
- Initial Roasting: Place the lamb in the preheated oven and cook uncovered for 20 minutes at 180°C fan/200°C/400°F/Gas Mark 6.
- Reduce Heat and Continue Roasting: After 20 minutes, reduce the oven temperature to 160°C fan/180°C/350°F/Gas Mark 4. Continue to cook the lamb for approximately 15-22 minutes per 500g, depending on desired doneness and lamb weight. For a 2 kg leg, this is roughly 60-88 minutes more.
- Rest the Lamb: Once cooked to your liking, remove the lamb from the oven and cover loosely with foil. Let it rest for at least 15 minutes before carving to allow juices to redistribute, resulting in tender and moist meat.
Notes
- Cooking time varies based on the weight and desired doneness: for medium-rare, aim for about 15 minutes per 500g; for medium to well-done, cook closer to 22 minutes per 500g.
- Resting the meat after cooking is crucial to keep it juicy and tender.
- You can adjust herb quantities to taste or swap parsley for thyme if preferred.
- Use a meat thermometer to check internal temperature for precision: medium-rare at 60°C (140°F), medium at 70°C (160°F).
