How to Roast a Leg of Lamb

Directions

• Preheat your oven to 180 degrees.
• Place the leg of lamb into a baking dish.
• Using a sharp knife, poke some 1 cm deep pockets evenly over the roast (about six of them).
• Poke into each hole a little of the crushed garlic and a little of the dried rosemary.
• Pour the olive oil over the roast and massage into the skin.
• Sprinkle the dried thyme and salt over the top.
• As a general rule, allow 15 minutes at 180 degrees for every 500 grams of meat.  Invest in a cheap meat thermometer – you are guaranteed perfectly cooked roasts every single time and it takes the guess work out of cooking times.
• How long to cook your roast for:
• Roast according to how you prefer your meat done below:
• Medium Rare = 1.25 hours
• Medium = 1.5 hours
• Well Done = 1.75 hours
• The shank (the pointy bit) will cook faster than the rest of the roast, to prevent over-browning, cover with aluminium foil to protect it.  When the lamb is done the way you like it, remove from the oven, cover in foil and allow to rest for 10 minutes before serving.
• Recipe Hints and Tips:
• Serve with roast vegetables, classic potato bake or homemade gravy.