A tasty roast lamb is a must for your repertoire. Our no-fail guide runs through the secrets you'll need for plating up a flavour-packed meal.
How to cook roast lamb
How to cook roast lamb
Brush a rack in a roasting pan with oil. Place the lamb leg roast, fat-side up, on the rack. Cut small slits in the top of the lamb. Push garlic and rosemary into the slits. Brush the lamb with olive oil, then season with sea salt flakes and freshly ground black pepper.
Place in an oven preheated to 180 degrees Celsius. Roast for 25 to 30 minutes per 500 grams for medium or until the lamb is cooked to your liking. To test, press the meat with tongs. The lamb will feel soft when it’s cooked to medium-rare and you’ll feel a slight resistance when it’s cooked to medium.
Carefully remove the roasting pan from the oven. Cover the lamb with foil to keep it warm and set aside for 15 to 20 minutes to rest. Use a carving fork to hold the lamb roast steady and a large sharp knife to cut the lamb into slices. Make sure you carve the lamb across the grain to prevent the juices escaping from the meat. Serve the lamb with roasted vegetables and steamed greens.
STEP 1
Brush a rack in a roasting pan with oil. Place the lamb leg roast, fat-side up, on the rack. Cut small slits in the top of the lamb. Push garlic and rosemary into the slits. Brush the lamb with olive oil, then season with sea salt flakes and freshly ground black pepper.
STEP 2
Place in an oven preheated to 180 degrees Celsius. Roast for 25 to 30 minutes per 500 grams for medium or until the lamb is cooked to your liking. To test, press the meat with tongs. The lamb will feel soft when it’s cooked to medium-rare and you’ll feel a slight resistance when it’s cooked to medium.
STEP 3
Carefully remove the roasting pan from the oven. Cover the lamb with foil to keep it warm and set aside for 15 to 20 minutes to rest.
STEP 4
Use a carving fork to hold the lamb roast steady and a large sharp knife to cut the lamb into slices. Make sure you carve the lamb across the grain to prevent the juices escaping from the meat.
Serve the lamb with roasted vegetables and steamed greens.
