Roasted Leg of Lamb
Spoiling Mum on Mother’s Day
An easy and delicious meal the whole family will enjoy.
- 2.5 – 3kg bone-in leg of lamb
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
Preheat oven to 180 degrees Celcius. Line a roasting pan with aluminum foil.
Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast for about 1 hour to 1 hour 30 minutes for Medium, or until the desired doneness. Let rest 15 minutes before slicing.
Serve immediately with your favourite roast veggies and condiments.