A proper lamb leg is all about simplicity and confidence. With good seasoning, a steady roast and enough time to rest, you end up with tender, juicy meat that carves beautifully at the table.
- Remove the lamb from the fridge and allow it to come to room temperature for 1 hour.
- Preheat the oven to 180°C.
- In a small bowl, combine the olive oil, garlic and rosemary.
- Pat the lamb dry with kitchen paper, then rub the mixture all over, ensuring it is evenly coated.
- Season generously with sea salt and black pepper.
- Place the lamb on a roasting tray and cook for 1 hour 45 minutes to 2 hours, depending on your preferred doneness. (Use a meat thermometer for most accurate results).
- Medium-rare: 55°C internal temperature
- Medium: 60°C internal temperature
- Remove from the oven and rest for 20–25 minutes before carving.
To serve: Slice and serve with roast potatoes, asparagus and mint sauce.
