by Matthew Luca
You can't go wrong with a tasty Lamb roast and you'll love my version of this classic roast leg.
I have a tendency to make a roast on a Saturday as you'll always have enough left for Sunday without all the time spent cooking again.
Ingredients
1 Whole Leg of lamb 2.5kg
1 whole Garlic Bulb
4 tablespoons Olive Oil
Salt & pepper to Season
Bunch French Rosemary
1 teaspoon ground Fennel
Method
Allow the Lamb leg to rest for a few hours in a baking tray so that it's at room temperature prior to cooking. Set the oven temperature to 225c, When ready with a small knife Peirce several deep holes into the lamb, this will provide you with an evenly cooked lamb and allow flavour to penetrate the flesh. Then cut some rosemary sprigs to 1 inch long pieces and place in the holes as pictured below.
Next you'll want to sprinkle over cloves of garlic, drizzle over the olive oil, season with salt & pepper plus a dusting of ground fennel.
Place in the hot oven for 25 minutes to seal the lamb and then reduce the temperature to 180c, continue cooking for 1 hour 30 minutes. When ready remove the roast lamb from the oven and cover the tray (or place on a drip tray) lightly with aluminium foil (Kitchen foil) and leave to rest for 20 minutes prior to serving.
Serve with some roasted vegetables, roast or boiled minted new potatoes and a favourite gravy or Jus.
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