Impress your friends and family with this leg of lamb recipe over the weekend!
1 piece of (1.3kg) whole leg of lamb
3 garlic cloves, crushed
2 tablespoon olive oil
6 to 7 tablespoon wholegrain mustard
2 tablespoon rosemary
1 tablespoon thyme
Cherry tomatoes (optional)
Baby Bell peppers (optional)
1 onion, halved
Kosher salt, to taste
1. Preheat oven to 200°C.
2. Clean and pat lamb dry. In a pan or an oven tray (lined with foil), lightly oil the pan or tray and add the garlic and onion. Place the leg of lamb over and evenly distribute the rosemary, wholegrain mustard, thyme and salt over the lamb. Let stand at room temperature for at least 30 minutes.
3. Roast lamb in the middle rack oven. Cover the lamb with foil and roast for 1 hour at 200°C. Remove foil, baste and add the cherry tomatoes and bell pepper. Then turn the heat down to 180°C and continue roasting for another 30 minutes. I prefer my lamb medium well. I find this guide (https://www.australianlamb.com.au/cooking/handy-lamb-hacks/time-your-lamb-to-cooked-perfection/ ) useful on how to calculate the cooking time.
4. Transfer to a cutting board and let it rest for 15 to 25 minutes. The lamb needs to rest after cooking, to allow the juices to ‘settle’ back throughout the meat, making it juicier and easier to carve.
5. For the gravy, deglazed the pan by adding 1/3 cup of boiling water, 1 teaspoon plain flour (if you prefer it thick) and let it simmer over moderately high heat, stirring and scraping up brown bits, for about 1 minute. Season pan juices with salt and pepper and serve with lamb.
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