Roasted Leg of Lamb is one of the family’s favourite when it comes to celebrations. After making it many rounds, we found our version that appeals to both the kids and adults! The leg of lamb is seasoned appropriately but the vegetables are purposely free from spices, so the children don’t have to scrape the rosemary off ><. Do defreeze the frozen leg of lamb two days prior to cooking, and season it one day prior for the flavours to permeate the meat. Once the leg of lamb is defrosted, it's easier to make incisions in the thick of the meat to place garlic cloves within. Despite the lead time, roasting is amazingly easy so this is a must-try recipe if you prefer easy work yet impressive results 🙂
- 1 leg of lamb (around 2.5kg)
- 3 carrots, chopped roughly
- 3 potatoes, chopped into large wedges
- 12 garlic cloves (more or less depending on your liking)
- For Marinade:
- Dijon Mustard (I prefer Maille's Traditional Dijon Mustard)
- 1 bag of fresh rosemary leaves (chopped)
- black pepper (grounded, if you have)
- For Serving:
- Mint Sauce (I buy Duerrs' Mint Sauce)
- Two Days Prior: Move Leg of Lamb down from the freezer to the lower compartment of the fridge to defreeze. That's it!
- It's now ready for marinating. Place the leg of lamb in the roasting dish so you don't have to transfer it later.
- Make small incisions onto the leg by neatly stabbing the leg all around with a sharp paring knife.
- Rub all over with adequate amount of salt and pepper to season it thoroughly.
- Insert garlic cloves into the incisions, then rub dijon mustard generously around the lamb.
- Finally, sprinkle the chopped rosemary around the leg of lamb to ensure it's fully coated. Cling wrap the dish and leave it in the fridge overnight.
- Remove the dish from the fridge around 15 mins before roasting and pre-heat the oven at 180 degrees celcius.
- Remove cling wrap from the dish and replace with aluminium foil over the dish.
- Place in oven and roast for 1 hour at 180 degrees celcius.
- After 1 hour, uncover foil, place carrots and potatoes at the side and continue roasting for 30 mins.
- After 30 mins (total of 1.5 hours already), remove foil and continue roasting for the final 30 mins for the browning effect.
- To see if the lamb is ready, stab it with a sharp paring knife. If there's blood flowing out when the knife is removed, it still needs more time. If it comes out as very light pink jus, turn off the oven and let the leg of lamb rest. It's done just perfect and will continue cooking while you set the table.
- Enjoy your juicy roasted leg of lamb!
One Day Prior: Remove wrapping from leg of lamb, rinse and slice off thinly any additional fat from the leg, if you would like the lamb dish to be less greasy.