Marinated Roast Leg of Lamb
My marinated Roast leg of lamb is perfect for Sunday Roast.
Start by washing the meat with cold water to take off the rank smell that meat can somtimes have.
Place on a roasting tray and pierce the lamb with a sharp knife to created lots of holes. Go far as your knife can go – i.e to the bone.
For the marinade chop fresh rosemary and 2 – 3 cloves of garlic and place in a bowl or pestle and mortar. Use a good olive oil or rapeseed oil and pound together. Add salt and pepper and pour over the lamb poking it into the holes. Pick off sprigs of rosemary and slice thin pieces of garlic and slot into some of the holes.
Cover with foil and place into a preheated oven at 160 – 180 degrees for 2 and a half hours -depending on your oven and how well down you like your meat. Check the meat at two hours in remove the foil to colour the meat for another 20- 30mins.
Cover with foil, rest and EAT.
Try my turmeric potatoes recipe to go with the lamb.