Reliable Roast Lamb

This is my go-to method for great tasting roast lamb.

When I make a roast at home or in a restaurant, this is how I do it. It's simple and easy but turns out beautifully. It's great on a sandwich the next day. For dinner, you can serve it with roast or boiled vegetables with mint sauce or gravy.

Also check out Chef’s mint sauce recipe here:

The perfect Roast Lamb.

Cooking time varies with the size of the roast. I generally cook roast lamb on 180 degrees for 2 hours, turning and checking it every 30 minutes.

RECIPE

Makes 1 Roast Lamb

Dry the meat with a paper towel. Prepare enough tinfoil to completely cover the meat. Spread the butter over the foil.

Preparation & Cooking Time: Roughly 2 Hours & 10 Minutes

INGREDIENTS

1 Leg of Lamb (I used a Half Leg Roughly 1500 Grams)

4 Large Sprigs Rosemary

4 Cloves Garlic

50 Grams Butter

Approximately 500 Grams Lard (Depending on the size of your baking tray)

DIRECTIONS

Preheat the oven to 180 degrees Celsius. Add the lard. You want enough to cover about a quarter of the lamb. Melt the butter, until soft and easily spreadable. Crush the garlic. Prepare the rosemary. If you can’t get fresh ones, a sprinkle of dried rosemary will work as well.

Put half of the rosemary and garlic in the centre of the foil. Put the lamb on top. Put the rest of the rosemary and garlic on top.

Fold the sides. Fold the edges, making sure the butter touches the lamb. Wrap the foil around the lamb tightly.

Bake the lamb for an hour. Turn it over and cook for another hour. Depending on the size, you might have to cook for longer. Poke it with a fork: if the liquid is clear, it’s cooked. You can eat it immediately, or let it cool.

Pair it with roast or boiled vegetables, mashed potatoes, and my mint sauce. Enjoy!