Recipes & Food

The Best Roast Leg of Lamb

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.

You’ll need:

  • 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.Roast Leg of lamb ingredients Bailey SchneiderLemon Zest Bailey SchneiderChopping rosemary Bailey Schneider 2Chop rosemary Bailey SchneiderChop the sweet potatoes/butternut and red onions and place them into a baking dish and pop that into the bottom of the oven.Red Onions Bailey SchneiderSweet Potatoes Bailey SchneiderPour 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. Add black pepper to leg of lamb Bailey SchneiderAdd salt to Leg of Lamb Bailey SchneiderRoast Leg of Lamb prepped by Bailey SchneiderPlace 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.Roast Leg of Lamb by Bailey SchneiderCook 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. Roast Leg of Lamb by Bailey Schneider 2Carve 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!

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  • Reply Robynne

    We usually stick to pork belly or beef roast because Lamb is so expensive but now I am positively drooling for a plate of roast lamb 🙂 YUM

    July 25, 2016 at 7:50 am
    • Reply BaileySchneider

      I hear you… Roast pork is still my best (crackling for the win!) Luckily we found a great affordable, organic butcher! Thanks Robynne!

      July 25, 2016 at 1:23 pm
  • Reply Natasha Viljoen

    Oh my word, that looks sooooo delicious! Thanks for sharing!

    July 25, 2016 at 8:32 am
    • Reply BaileySchneider

      Thanks Natasha! 🙂 It’s a firm fave!

      July 25, 2016 at 1:24 pm
  • Reply Megan Hartwig

    Literally drooling….need to try this 😉 x

    July 25, 2016 at 9:15 am
    • Reply BaileySchneider

      Yum hey?? Glad you like my recipe x

      July 25, 2016 at 1:19 pm
  • Reply Louise

    I am so loving roasts lately. If you have a recipe for pork belly I’d love that too. Just like to know how long/what temp you do pork belly at. 🙂

    July 25, 2016 at 5:28 pm
  • Reply Stephanie

    That’s so funny – I made exactly the same thing (including the veg) on Sunday!! You right, it’s so heavenly decadent that I’m looking for any excuse to make it again this Sunday 🙂

    July 26, 2016 at 9:41 am
    • Reply BaileySchneider

      Great minds think alike! Haha! Big loves to you! xxxx

      July 26, 2016 at 9:42 am

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