Pierna de cordero

Ingredientes

• 1 1/2 tsp dried oregano
• 10 x 10cm sprigs of fresh rosemary
• 1 1/2 tsp lemon zest
• 3 tbsp sea salt flakes
• 1 1/2 tsp freshly cracked pepper
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 3/4 tsp sumac
• 5 tbsp olive oil + extra for drizzling
• 1 x 3kg leg of lamb
• 2 x whole garlic bulbs cut in half lengthways
• 200 ml white wine

Preparación

1. 1

   Preheat the oven to 200 degrees celcius.

2. 2

   In a mortar and pestle, combine all the spices, lemon zest, salt pepper and the leaves of 3 sprigs of rosemary. Give it a quick pound with the pestle to bruise the rosemary and combine the ingredients. Add the olive oil and stir through. Pop aside.

3. 3

   In a large roasting dish, (or oval Dutch oven rubbed with olive oil) lay the halved garlic bulbs and remaining rosemary sprigs. Pop aside.

4. 4

   Pat dry the lamb leg and rub the marinade all over. Leave to marinate for at least 1/2 hour.

5. 5

   Place the lamb on top of the garlic and rosemary. Add the wine to the pan and drizzle with a little olive oil.

6. 6

   Pop it into the oven with the lid on for 1 hour, then remove the lid to let the outer layer crisp up and cook for 30 minutes or until the internal temperature reaches 60 degrees.

7. 7

   Remove from the oven and cover with foil to let the meat rest.

8. 8

   Serve with roast lamb gravy and your favorite roast night sides.