For the best, most fragrant lamb, try this recipe!
What You Need
1 leg of lamb (1.3 to 1.5kg), deboned and tied (optional)
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large potatoes, rinsed and cut into wedges
6 garlic cloves
3 large sprigs rosemary
1 cup dry redwine
2 tbsp Dijon mustard
1/ Turn oven togrill. Rub lamb leg with olive oil, then season with salt and black pepper, to taste.
2/ Place lamb in a roasting pan and heat on all sides until browned (about 10 minutes in total). Remove lamb from oven and reduce the temperature to 200°C.
3/ Add potatoes, garlic and sprigs of rosemary to the pan.
In a bowl, mix wine with one cup water and mustard. Pour wine mixture over lamb.
4/ Cover the pan loosely with aluminium foil and set lamb in the oven to roast for about one hour, or until a meat thermometer reads around 60°C.
5/ Allow lamb to rest at least 15 minutes before slicing. Carve meat into 0.5cm-thick pieces, and drizzle with pan sauce and additional olive oil, if desired.
Serves 8. Per serving: 1 780kJ, 16g fat (4g sat), 27g carbs, 165mg sodium, 3g fibre, 38g protein