Pierna de cordero asada al romero y ajo

Ingredientes

• 3.5 kg (7lb) leg of lamb
• 2 tbsp olive oil
• 2 tbsp fresh rosemary (finely chopped )
• 8 garlic cloves (finely chopped/crushed (+ more for roasting) )
• 2 tsp salt
• 1 tsp pepper
• 2 onions (quartered)
• 1 lemon (sliced )
• 1 cup water

Preparación

1. 1

   Preheat the oven to 160°C/320°F.

2. 2

   Finely chop the rosemary and garlic then mix with the olive oil.

3. 3

   Season the lamb on both sides generously with salt and pepper.

4. 4

   Brush the garlic mixture over the lamb.

5. 5

   Place in a roasting dish and add the onion, lemon slices, whole garlic cloves and rosemary sprigs.

6. 6

   Pour in a cup of water (you can use stock too) then cover tightly with foil.

7. 7

   Place in the oven and allow to roast for 25-30 minutes per 500g (1lb) for medium-rare to medium meat.

8. 8

   For the final 30 minutes, remove the foil and turn the heat of the oven up to 200ºC/390ºF and roast until the lamb is golden brown.

9. 9

   Once cooked, remove the lamb from the oven and allow to rest, loosely covered with foil, for at least 20 minutes. Carve with a sharp knife and serve.