Roast Lamb
Cuisines
Cooking Instructions
Cooking: 70 minutes
Notes:
Stab small deep pockets into the leg of lamb using a knife and stuff them with sliced garlic cloves, fresh rosemary sprigs, and anchovy pieces.
Drizzle the lamb with olive oil and season generously with salt and pepper all over.
Create a vegetable trivet in a roasting tray using chunky carrots, celery stalks, onions, and water to catch the drippings.
Roast the lamb on the oven wire rack directly above the vegetable tray at 220°C initially, then reduced to 180°C for 70 minutes to achieve medium-rare doneness.
Rest the cooked leg of lamb for at least 30 minutes before carving to allow the heat to distribute and juices to settle.
Adjust cooking time up to two hours and 10 minutes if a well-done finish is preferred.
Prep and Stud Lamb
Bring the leg of lamb to room temperature, pierce deep pockets into the meat with a knife, and insert pieces of garlic, rosemary, and anchovies.
Season Lamb
Drizzle the prepared lamb leg with olive oil and rub generously with salt and pepper on all sides.
Prepare Trivet
Place chunky pieces of carrots, celery, and onions into a roasting tray along with a glass of water to catch the roasting juices.
Roast Lamb
Position the leg of lamb directly on the oven wire rack above the vegetable tray, start at 220°C, then lower to 180°C, and roast for 70 minutes for medium-rare.
Rest and Carve
Remove the roasted lamb from the oven, let it rest for at least 30 minutes, then carve into thin slices using a sharp carving knife and serve warm.
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Ingredients
| Leg of Lamb | 2400 g |
| Garlic Cloves | 4 |
| Fresh Rosemary | 4 sprigs |
| Anchovy Fillets | 4 |
| Olive Oil | 2 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Carrots | 2 |
| Celery | 2 stalks |
| Onions | 2 |
| Water | 250 ml |
