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Woolworths Classic Roast Leg of Lamb

Classic Roast Leg of Lamb

Classic Roast Leg of Lamb

Recipe by Pete Ayub
1 WW Free Range Leg of Lamb
1 Bulb of Garlic
2 T dried Oregano
Zest of one lemon
Good Quality Olive Oil
Salt and Pepper, to taste
4 medium Carrots
4 medium Leeks
2 large White Onions
1 bunch of Celery
Lamb, Beef or Chicken Stock

To serve:
Caper butter and parsley baby potatoes
Take leg of lamb out of fridge and bring to room temperature 
Stud the leg of lamb with fresh cloves of garlic 
Rub the Leg of lamb with Dried Oregano, Lemon Zest, good quality local olive oil 
Season the leg of lamb generously with Salt and Pepper
Set Oven at 200’C 
Roughly chop 4 medium size carrots, 4 medium size leeks, 2 x large white onions, 1 bunch of celery 
Lay the cut root vegetables on the bottom of the roasting tray 
Place the leg of lamb on top of the cut root vegetables in the Roasting Tray and pour in either lamb stock or beef or chicken stock (until meat covered by 1/3) – you can get shop bought liquid stock at Woollies
Cooking time – 20 min for every 500g plus 20 min – NOT Covered at all with foil 
Every 20 min pull it out the oven and give it a nice basting
Raw weight per portion = 120g to 150g off the bone OR 200g to 250g on the bone 
Pete recommends parsley butter new potatoes and pea puree to go with the roast lamb
In terms of gravy/sauce – blend left over stock and root vegetables together from the roasting tray – season the sauce to taste
Allow Roasted Lamb to rest once out of the oven for about 20 min.


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