Leg of Lamb

Well, what could be better this time of year than a roast leg of lamb? This one is a super easy Dutch oven leg of lamb recipe full of fresh garlic, rosemary, and all my favorite lamb roast herb and spice combinations. Serve this one with a creamy potato bake and some mushy peas for a delicious roast night dinner!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 200 degrees celcius.
2. 2In 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. 3In a large roasting dish, (or oval Dutch oven rubbed with olive oil) lay the halved garlic bulbs and remaining rosemary sprigs. Pop aside.
4. 4Pat dry the lamb leg and rub the marinade all over. Leave to marinate for at least 1/2 hour.
5. 5Place the lamb on top of the garlic and rosemary. Add the wine to the pan and drizzle with a little olive oil.
6. 6Pop 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. 7Remove from the oven and cover with foil to let the meat rest.
8. 8Serve with roast lamb gravy and your favorite roast night sides.