Roast Leg of Lamb with Garlic and Rosemary
Take your Sunday dinner to the next level with our roast leg of lamb recipe, we guarantee everyone will want to come round yours for tea once you impress thme with this main course!
What you'll need:
1 x 2kg Leg of Lamb
6 x cloves garlic crushed (skin on)
8 x rosemary twigs
2 x red onion roughly chopped
250ml x red wine
50ml x olive oil
Freshly ground black pepper to season
Place onion at bottom and three twigs of rosemary of large baking tin (preferable one with a lid, however tin foil will do). With a sharp knife, pierce holes in the lamb at regular intervals to stuff the remaining rosemary and the garlic into.
Place lamb on top of red onion and season with Uncle Roy’sGarlic and Rosemary Oak Smoked Salt and black pepper. Add wine to the bottom of the pan (this will create an amazing jus which you can then add to your gravy!). Drizzle olive oil on top of the lamb and let it rest there until at room temperature. Pre-heat your oven to 200°C. If you like your lamb pink, then cook for about 1hour 15mins, for more well-cooked, then add on between 15 and 30 minutes.
When the lamb is cooked to your liking, take it out of the oven and transfer onto a wooden board and let it rest for 10 minutes. Strain the juices and add them to your gravy. Serve with goose fat roasties and your favourite veg.