Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roast leg of lamb. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Roasting Times (this cook method is pretty forgiving so round up to. Roasted Leg of Lamb - This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!
Roast leg of Lamb is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Roast leg of Lamb is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook roast leg of lamb using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roast leg of Lamb:
- Get 1.5 kg leg of lamb (bone in)
- Make ready Oil
- Prepare Salt
- Take Pepper
- Prepare 2 tsp dried thyme
- Get 1 tsp fresh rosemary finely chopped
- Take 250 g streaky bacon
- Get 2 red onions
- Make ready 3 bay leaves
- Prepare 500 ml red wine
- Make ready 200 ml water
Carve and serve with the roast potatoes, mint sauce and some seasonal greens. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Leg of lamb marinated in a citrus rosemary marinade, then oven seared and slow roasted.
Steps to make Roast leg of Lamb:
- Drizzle some oil in a pan or griddle pan, salt and pepper the joint and seal on the pan on all sides
- Place in a roasting tray with a lib (you can use foil to cover if you don’t have a lid) and sprinkle the rosemary and thyme
- Cover with the streaky bacon. (I used normal bacon as didn’t have streaky in the fridge.
- Add the onions (cut into wedges) and the bay leaves and the water and wine. Cover and cook in a preheated oven of 160’C for 3hours.
- Serve with your choice of accompaniments. My potatoes were added to the cooking tray at the same time as the onions, if you wanted the same.
The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is. See how to roast a leg of lamb for instructions on trimming and tying, or to know what to ask your butcher to do. Basically, you're looking for a semi-boneless leg of lamb, which means it's had the hip bone and the hinge end of the shank bone removed, leaving only the lower part of the shank bone. Roast leg of lamb with garlic and rosemary.
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