Roast lamb
Prep:
15 mins
Cook:
80 mins
2kg leg of lamb or shoulder, on the bone
6-8 sprigs thyme
2 sprigs rosemary
1-2 whole heads garlic, unpeeled
3-4 tbsp olive oil
Salt, crushed black pepper
Preheat the oven to 230°C.
Place the lamb into a roasting tin.
Take the thyme and rosemary leaves off their stems and cut finely.
Mix in the olive oil, salt and black pepper. Rub all over the lamb. Halve the garlic then lay under the meat, along with the thyme and rosemary stems.
Put in the oven for about 20 minutes. Lower the heat to 200°C and roast for about 1 hour, until golden.
Take out of the oven, remove the garlic and herbs then set aside for about 10 minutes. Carve and serve.
Serves
6
Preparation Time
15 minutes
Cooking Time
80 minutes
Main ingredients
Lamb
Recipe Type
Dinner, Easy, Entertaining, Family Dinners
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
You can easily make an onion gravy to serve with the roast lamb. While the meat is resting on a plate, fry some roughly chopped onions in a frying pan set over high heat. Tip into the roasting tin, add enough liquid (stock, wine, water, etc.) and deglaze. Sprinkle with salt and pepper before serving
