Herby Roast Leg of Lamb

A quick, easy, versatile roast leg of lamb that is packed with flavour. Quick enough for a midweek treat or Sunday roast.

📝 Ingredients

• 1 1/2- 2 kg lamb leg
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 - 4 tsp table salt (depending on the size of the leg of lamb)
• 1 tsp white pepper
• 1/2 tsp black pepper
• 1 1/2 tsp dried rosemary
• 1 1/2 tsp thyme
• 2 tsp garlic powder
• 1 1/2 tsp dried parsley

👨‍🍳 Instructions

1. 1Pat the leg of lamb dry using a paper towel. Then place on a chopping board bottom-side up. Slice along the bone to create a cavity for the spices and to reduce the cooking time. A forequarter leg of lamb can be completely butterflied, while a hind-quarter would be more difficult to butterfly.
2. 2Liberally apply salt to the bottom and top of the lamb roast. A smaller leg of lamb can get away with 2 tsp of salt, but crank it up to 4 if you have a large 2kg leg of lamb.
3. 3Combine the olive oil, lemon juice and herbs, and massage into the leg of lamb. Place on a roasting rack or place the lamb on slice onions and garlic within a roasting dish. Allow the lamb to rest anywhere from 30 minutes to 1 hour. If you are resting the lamb for longer than an hour - you can leave it in the fridge.
4. 4Before you roast your leg of lamb, allow it to come to room temperature for approximately one hour.
5. 5Preheat the oven to 200°C (fan-forced). Roast the lamb for 20 minutes, then turn down the oven to 180°C and cook for a further 40 minutes, or until the internal temperature is 60 - 62° C for medium-well lamb.
6. 6BUT - if you have completely butterflied the leg of lamb, you will reduce the cooking time by half. In that case - roast for 20 minutes at 200°C for 20 minutes, and turn down the oven to 180°C and cook for a further 20 to 30 minutes.
7. 7Place the roast leg of lamb on a plate, cover with foil and allow to rest for 20 to 30 minutes before carving and serving.