Nothing beats a perfectly cooked Roast Lamb on a Sunday afternoon. “Roasted Leg of Lamb with Garlic and Rosemary”
Serves 8-12
Ingredients:
- 1 leg of lamb (2.5-3 kg), bone-in
- 8 cloves of garlic, minced
- 2 sprigs of rosemary, stem removed
- 8 tbsp (120ml) of olive oil
- 1 tsp Salt and pepper, to taste
- 2-3 medium sweet potatoes, peeled and chopped into large chunks
- 2-4 medium potatoes, peeled and chopped into large chunks
- 2-3 medium carrots, chopped into large pieces
- 2 large onions, chopped into large pieces
- 1 small cauliflower, florets
- 1/2 cup of grated Parmesan cheese
- 1 Lemon, cut into wedges
Instructions:
Prepare the Garlic-Rosemary Rub:
In a blender, combine the minced garlic, rosemary, 3 tbsp of olive oil, and 3 tbsp of water. Pulse until a creamy consistency forms.
Alternatively, mix the garlic, chopped rosemary, 3 tbsp olive oil, salt, and pepper in a small bowl.
Prepare the Lamb:
Using a sharp knife, make small slits all over the lamb. Rub the garlic and rosemary mixture over the entire surface of the lamb, making sure to get some into the slits. Place the lamb in a large roasting tray.
Roast the Lamb:
Preheat your oven to 190˚C. Roast the lamb on its own for 30–40 minutes to give it a head start before adding the vegetables.
Prepare the Vegetables:
In a large bowl, toss the sweet potatoes, carrots, onions, and cauliflower florets with 3 tbsp of olive oil. Season with salt and pepper.
However, depending on the size of your tray, you might need to reduce the quantity of vegetables or split them into a second tray.
Add the Vegetables:
After the lamb has roasted for about 30–40 minutes, remove the tray from the oven. Add the prepared vegetables around the lamb, placing some underneath if needed. Sprinkle the grated Parmesan cheese over the vegetables. Return the tray to the oven to continue roasting.
Finish Roasting:
Roast the lamb and vegetables together, allowing 20–25 minutes per 500 grams of lamb depending on your desired doneness:
- Pink (48–54˚C)
- Medium-rare (55–59˚C)
- Medium (60–66˚C)
- Well done (67–74˚C)
Rest the Lamb:
Once the lamb is cooked, remove it from the oven and let it rest for 15–20 minutes. This allows the juices to redistribute, ensuring a tender and juicy roast.
Serve:
Slice the lamb and serve with the roasted vegetables. Garnish with lemon wedges and drizzle with extra virgin olive oil for a fresh finish.
Simon’s Says:
Adjust the amount of vegetables based on the size of the leg of lamb and the number of guests you’re serving. A 3kg bone-in leg typically serves 8–12 people, depending on portion sizes and whether it’s the main dish or part of a larger spread. It’s always better to have a little extra, especially if you’re feeding big appetites!
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