Slow Roasted Rosemary, Thyme and Garlic Lamb Leg

Charmaine Lu -

  • Whole garlic bulb
  • 1 tbsp salt flakes
  • 2 rosemary sprigs, leaves picked and chopped
  • 2 thyme sprigs, leaves picked
  • Olive oil
  • 2kg leg of lamb
  • Preheat the oven to 160C. Peel the garlic cloves and crush them with the salt in a pestle and mortar until well mashed. Add the herbs, mix well with the oil to make a thick paste, then rub all over the entire surface of the meat. Place the lamb leg in a deep roasting tin.
  • Pour about 250ml water into the roasting tin, then cover the lamb with foil. Roast for 3 hours for medium, then remove from the oven and leave to rest for 15 mins. Skim the excess fat from the top of the liquid in the pan, then use the herby, thickened liquid as a gravy. Serve the lamb, thickly sliced, with the gravy and plenty of mashed potatoes - perfect!
4 hrs
6 serving