This recipe probably got me started doing more roasts because the meat came out quite tender and was great for leftovers. This cut of meat also has little surrounding and inside fat so I didn't have the experience of seeing all the juices turn waxy on my plate as I often do when I have other cuts of lamb.
I wanted something easy so I used garlic and rosemary because they're ingredients that are readily available all year round. Plus, I love the sweetness of the roast garlic so I tend to throw them in a roast whenever I can.
I relied on Jamie Oliver's slow roast method here and that just guarantees you'll have a super tender roast.
1 x 2 kg leg of lamb, bone in
1/3 c olive oil
3 garlic cloves, chopped
1 large garlic head, separated but left unpeeled; add 2 heads if you love garlic like I do
1 bunch rosemary, half roughly chopped, other half left in sprigs
freshly ground black pepper
Stand lamb at room temperature for 1 hour before cooking. Slash the lamb crosswise at 4 cm intervals on the top side, cutting through the meat no more than .5 cm deep.
Preheat oven to 170 °C.
Combine 50 ml of oil, garlic and chopped rosemary. Place lamb in a roasting pan and season with salt and pepper. Rub oil mixture all over lamb and into incisions. Place garlic bulbs and rosemary sprigs underneath and around the lamb. Add 50 ml of water and cover tightly with aluminium foil. Cook for 3 hours. Remove foil and add 150 ml water. Cook for another hour or until meat falls away from the bone.
Rest for 15 minutes before serving.
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