Easy leg of roast lamb , this lamb was marinated with the most basic of spices in my kitchen but the end result was yummy, so yummy that all plates were empty.
Sunday meal in my household varies depending on my mood and what I have planned before hand. This Sunday was different as I already know what I wanted to cook; roast lamb and I know just how I want it to look. My family knew they were in for it when I informed them we will be having roast lamb, they hate the cooking time. Chicken roast will take at most an hour but with leg of lamb you have to cook according to the size of the lamb plus another half hour. One other thing my Mr wouldn’t have is pink meat (African man), it is a NO NO, so I roasted my lamb a tad little longer and well done but not overcooked.
I roasted this lamb on low heat with all the potatoes getting all the yummy juice. It was just divine, melts in the mouth, oh my God I need to stop thinking about it to concentrate on typing this recipe. Lol. I had mine with mashed potatoes and the fam had theirs with roasted potatoes and a bit of mash. The rest is history as there is nothing left of it
I used 6 ingredients to bring this roasted leg of lamb to life, salt is an important element in any dish, I personally don’t use too much of it when cooking lamb, I also don’t overdo the spices and I want to feel the lamb-y flavour if you know what I mean. I also didn’t use to much oil for the marinade as lamb is blessed with enough oil already. Ok let’s get on to roasting this lamb
What you will need
1kg leg of lamb (Serves 4)
1tsp rosemary sub with fresh ones
½ tsp garlic powder
1 medium size onion
4tbsp veg oil or use any oil of choice
Maris piper potatoes (enough to feed the numbers of people you are cooking for)
Preheat the oven at 180 degrees
Make incisions in the lamb and season with salt, set aside for about 5 minutes
Add crushed seasoning cubes, chilli flakes, rosemary and garlic powder to a small bowl, add 2tbsp of oil, mix together to make marinade. Drizzle the marinade on the salted lamb and give it a good massage
Wash and cut potatoes into quarters, add to pot, add enough to (salted) water to cover it and bring to boil between 5 and 10 minutes (truth be told, I didn’t parboil mine and it still turned out great) Drain in a colander, drizzle the remaining oil and give it a good shake,
Put the potatoes into a baking pan evenly spread out, add chopped onions and carefully place the lamb on it, place in the oven and cook for an hour and half or according to the cooking instruction on the package of the lamb.
Once it is done to your liking, take it out of the oven and leave to rest between 10 and 20 minutes for the lamb to retain its lovely juice. Serve the lamb with roast potatoes and vegetables of choice.