Spring Roasted Lamb

Spring Roasted Lamb
Spring Roasted Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3 kg boneless lamb leg roast

  • herb rub:

  • 1/2 bunch fresh mint, chop coarsely

  • 4 stems fresh rosemary, chop coarsely

  • 1/2 cup olive oil

  • 2 tbsp salt

  • 1 tsp black pepper

  • 1/2 cup red wine vinegar

Directions

Preheat oven to 450. Combine all ingredients for the rub, mix well and set aside. Place lamb in roasting pan. Rub herb mix all over the meat. Insert of meat thermometre. Place roast in hot oven and roast for 15-20 minutes until outer skin is dark brown and caramelized. Turn oven down to 375 and roast for 1 - 2 hours until temperature is 160 degrees. Let stand 10 minutes before slicing. For gravy: Place roasting pan onto the stove and heat. Add some water, boil and thicken with flour or cornstarch. If left unthicked it can be used as au jus, poured over each slice of lamb.

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