Marinated and roasted leg of lamb
Marinated and roasted leg of lamb will wow your guests. this one has a secret ingredient!
Servings: 8 - 10 people
Ingredients
- 1.5 kg Leg of lamb
- 4 tsp Coriander seeds
- 2 sprigs of fresh Rosemary
- 12 Anchovies in oil
- 1/2 Tbsp Balsamic Vinegar
- from 1 lemon Lemon zest
- 2 cloves Garlic
- 4 -5 Tbsp Olive oil
- 1/2 tsp Black pepper
- 1 tsp Salt
Instructions
For the Marinade:
- Put all the ingredients (except for the lamb obviously!) in a blender and whizz them together, or use a mortar and pestle to grind them up. If you have neither of those things in your kitchen, just chop everything as small as you can.
- Rub the marinade over the lamb. Wrap it in plastic wrap and leave it at room temperature for 30 minutes, or overnight in the fridge. Bring it out of the fridge at at least 30 minutes (and up to an hour) before putting it in the oven.
To Roast the Lamb Leg
- Heat the oven to 220ºC (425ºF). Take the plastic wrap off the lamb and put it in a roasting dish.
- Place the lamb in the oven and cook it for 30 minutes, then lower the temperature of the oven to 130ºC (260ºF).
- Roast the lamb leg for another 2 to 2 1/2 hours, depending how cooked you want the lamb. Baste the leg with the juices about every 20 - 30 minutes. If you have a cooking thermometer, push it into the thickest part of the lamb and wait until the temperature gets to 65ºC (150ºF).
- Let the leg rest outside the oven for 5 - 10 minutes before carving it.
Notes
If you like, you can put tomatoes all around the underside of the lamb before it goes into the oven.
Leftover lamb is great on sandwiches with chutney, or can be minced up and used to make meatballs. The bone can be used to make stock, so in the the end it becomes a very economical cut of meat to buy (even if it comes all the way from New Zealand!)