I made the most delicious roast leg of lamb yesterday. There is something wonderfully nostalgic about a Sunday Roast, especially in Winter.
I love the aromas that waft through our apartment, the gas heater alight (
secretly wishing it was a fireplace), glasses of red wine poured, music playing and our thick blankets on the couch, ready for us to retire, once we’ve stuffed ourselves.
- A leg of lamb (we had a massive one of 2,5kgs – yay for leftovers.)
- Fresh rosemary (I cut from my little herb pot)
- Lemon zest from 1 lemon
- Garlic (optional)
- Sea or Himalayan Salt
- Black Pepper
- Olive oil
- Sweet potatoes/butternut (or both)
- 2 Red onions
Ensure you’ve taken the lamb out of the fridge for at least an hour before your prepare it.
Preheat the oven to 180C.
Grate a lemon for lemon zest, chop up the rosemary and if you’re adding garlic, crush it. I didn’t use garlic this time though.Chop the sweet potatoes/butternut and red onions and place them into a baking dish and pop that into the bottom of the oven.Pour a generous amount of olive oil onto the lamb and massage it. Add the rosemary, lemon zest, garlic and a crack of black pepper and salt. Place your leg of lamb onto the hot bars of the oven, allowing the juices to drip straight into the roasting dish with your veggies. Heavenly.Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. You’re working on about 40 minutes per kg.
Don’t forget to check on your veggies. Stir them up and add some water so they don’t stick.
Take it out of the oven, place the lamb on top of the roasted veggies and cover with tinfoil and leave for 15 minutes before serving. Carve it up. The meat will be tender and juicy, the skin/fat will be crispy.
Serve with your roast veggies and side of green veggies. Delicious!
Sit back and enjoy the appreciative glow from everyone at the table.
I can’t wait for Sunday again!