Reliable Roast Lamb

This is my go-to method for great tasting roast lamb.

When I make a roast at home or in a restaurant, this is how I do it. It's simple and easy but turns out beautifully. It's great on a sandwich the next day. For dinner, you can serve it with roast or boiled vegetables with mint sauce or gravy.

Also check out Chef’s mint sauce recipe here:

https://chefsblog.wixsite.com/chefsblog/post/magnificent-mint-sauce

The perfect Roast Lamb.

Cooking time varies with the size of the roast. I generally cook roast lamb on 180 degrees for 2 hours, turning and checking it every 30 minutes.

Recipe

Makes 1 Roast Lamb

Ingredients

1 Leg of Lamb (I used a Half Leg Roughly 1500 Grams)

4 Large Sprigs Rosemary

4 Cloves Garlic

50 Grams Butter

Approximately 500 grams lard (depending on the size of your baking tray)

Directions

Preheat your oven to 180 degrees Celsius. Add your lard. You want enough to cover about a quarter of the lamb.

Melt your butter, until soft and easily spreadable.

Crush your garlic. Prepare your rosemary. If you can’t get fresh ones, a sprig or two of dried ones work as well.

Dry your meat with a paper towel.

Prepare enough tinfoil to completely cover the meat.

Spread the butter over the foil.

Put half your rosemary and garlic in the centre.

Put your lamb on top.

Put the rest of your rosemary and garlic on top.

Fold the sides.

Fold the edges, making sure the butter touches the lamb.

Wrap the foil around the lamb tightly.

Bake the lamb for an hour.

Turn it over and cook for another hour. Depending on the size, you might have to cook for longer. Poke it with a fork: if the liquid is clear, it’s cooked.

You can eat it immediately, or let it cool.

Pair it with roast or boiled vegetables, mashed potatoes, and my mint sauce. Enjoy!