Leg of lamb
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
2kg trimmed bone-in leg of lamb from our farmers
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
Preheat oven to 200 degrees C. Line a roasting pan with aluminium foil.
Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast on medium for about 1 hour 30 minutes to 1 hour 45 minutes, Let rest 15 minutes before slicing.
Serve immediately with mini baked potatoes.