Roast lamb with lemon and rosemary
March 9th, 2010
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The beauty of roast lamb is that there is usually some left over.
Preparation Time
10 minutes
Cooking Time
90 minutes
Ingredients (serves 6)
- 1.5-1.75kg leg of lamb
- salt and cracked black pepper
- olive oil
- 12 sprigs rosemary
- 3 lemons, halved
- 3 garlic heads, halved
- roasted vegetables, to serve
Method
- Preheat oven to 200°C. Score the lamb at 2cm intervals and rub with salt, pepper and olive oil.
- Scatter the rosemary in a pile in the centre of a baking dish, along with lemon and garlic. Top with the lamb. Fill the baking dish with enough water to come 1cm up from the base of the dish.
- Place the lamb in the oven. For cooking time allow 30 minutes per 500g. Cover the lamb with foil after 20 minutes to avoid it becoming too brown, then uncover for the final 20 minutes of cooking. Top up the water a little as the lamb cooks to avoid the lamb drying out.
- Once the lamb is cooked through, or to your liking, remove from oven, cover and rest for 15 minutes. Slice and serve with roasted vegetables.
Categories: Main Course 15 Minutes, 30 Minutes, Baking Dish, Beauty, Black Pepper, Cooks, Garlic, Intervals, Leg Of Lamb, Lemons, Liking, Olive Oil, Pepper Oil, Preparation Time, Roast Lamb, Roasted Vegetables, Rosemary, Salt Pepper, Score