Recipe of the month. |
| Roast leg of lamb |
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Ingredients.
4lb leg of lamb, deboned and tied
5 cloves of garlic cut into slivers
2 sprigs of fresh rosemary
1 tablespoon ground black pepper
1 teaspoon salt
Directions
- Preheat the over to 190 degrees C (375 degrees F)
- Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the meat aboiut one inch apart. Press slivers of garlic into each hole so that they are about half an inch below the surface.
- Place the meat in a roasting pan. The rosemary can either be removed from the stalk and sprinkled or rubbed into the meat on all sides, or use the string from the lamb to secure against it.
- Bake for 45 minutes in the preheated oven, then lower the temperature to 160 degrees C (325 degrees F) and continue roasting until the internal temperature of the meat is at least 70 degrees C (160 degrees F), which should take about 15 minutes. If you want the meat to be well done, wait until the internal temperature reaches 75 degrees C (170 degrees F).
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