Recipe: Roast Leg of Lamb Studded with Garlic and Fresh Rosemary

Roast Leg of Lamb Studded with Garlic and Fresh Rosemary 1 deboned leg of lamb (appox. 1.5 kg) 30 ml olive oil 30 ml balsamic vinegar salt and black pepper 6 cloves garlic (whole, peeled)

Roast Leg of Lamb Studded with Garlic and Fresh Rosemary

  • 1 deboned leg of lamb (appox. 1.5 kg)
  • 30 ml olive oil
  • 30 ml balsamic vinegar
  • salt and black pepper
  • 6 cloves garlic (whole, peeled)
  • ½ cup small rosemary sprigs
  1. Preheat oven to 200°C

  2. Drizzle the leg of lamb with the olive oil and balsamic vinegar and season well

  3. Slice each clove of garlic into 4

  4. Using a small, sharp knife, make 1cm incisions into the flesh of the leg of lamb and place a sprig of rosemary and a slice of garlic into each incision

  5. Cover lamb with foil (this prevents the rosemary from burning) and roast until the lamb is done to your liking

  6. Remove the foil 20 min before the end of cooking and allow the lamb to brown

  7. Serve with mint jelly or festive gravy

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