Best Ever and Super Easy Roast Leg of Lamb Recipe

  1. Preheat your over to 200cRoasted leg of lamb
  2. Peel and boil some spuds for 10 minutes, drain and shake them a bit to scuff up the edges.
  3. Chuck the spuds in a pan, throw in a few peeled and chopped carrots too and some chunks of pumpkin with the skin on.
  4. Slap the Leg of Lamb on top – that way all the juices from the meat will run over the vegies as it’s cooking.
  5. Mix some crushed garlic, rosemary, lemon zest, olive oil, salt and pepper and smear it all over the lamb – rub it in a bit.
  6. Cook it all for 1 hour and 15 minutes if you want the lamb nice and pink or if you prefer well done, cook it for an hour and a half.
  7. Remove it from the oven and let it stand for ten minutes before slicing.  This allows the meat to ‘rest’ and helps stops the juices from escaping the meat when sliced.  Take my word, this resting step is important for more juicy and tender slices of meat.

Easy Mint Sauce

  • Chop some mint and mix it in some hot water with vinegar, a bit of sugar and salt.

More than a meal… make it a romantic, winter’s night in…

  • Serve with an aged rich, full bodied red wine – any good Australian Shiraz will be perfect.
  • Leave the dishes for the kids to do and go sip on Gin n Tonics with your other half in front of the fireplace or TV 🙂

How easy is that?  Any drongo could do it!
A meal like this is guaranteed to spice up your night!

Serves about 6 and the dog will love you for the bone 🙂

3 thoughts on “Best Ever and Super Easy Roast Leg of Lamb Recipe

  1. We are impressed by your variety of good meats.
    We will be in soon for a boneless shoulder of lamb.


  2. Ingredients List

    Best Ever and Super Easy Roast Leg of Lamb Recipe

    * Leg of Lamb (on special this week for only $7.99 per Kg at Terry Orreal’s Meats)
    * Bag of spuds (peeled & cut into egg size pieces)
    * A few carrots (peeled & chunked)
    * A chunk of Queensland Blue pumpkin (Skin on – same size pieces as the spuds)
    * Garlic (fresh is best but a teaspoon full from a jar will do)
    * Fresh Rosemary (this stuff goes really well with roast lamb)
    * Lemon rind (lemon or lime)
    * Salt – pure sea salt (not iodised salt)
    * Pepper – powdered pepper (not the chunky freshly grinded pepper)
    * Olive Oil (a fruity flavoured, extra virgin olive oil is preferred)

    The Sauce –

    * a cup of hot water
    * a cup of vinegar (any type will do but I prefer a good Balsamic variety)
    * a spoonful of sugar
    * 2 pinches of sea salt (not iodised salt)
    * a handful of fresh chopped mint leaves (or a spoonful from a jar)

    Extras –

    * a bottle of Aussie Shiraz (serve with the meal)
    * a bottle of Gin
    * a bottle of Tonic Water
    * a slither of lemon for the Gin n Tonic – no ice

    Don’t forget to give Fido the Lamb Bone and send the kids to bed early 😉

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