ROAST LEG OF LAMB

In this video I will also show you how I “butterfly” the lamb leg (i.e. to debone it) in order to reduce the cooking time. While many find that this is a daunting task that can only be achieved by butcher and professional chef, it is not as hard as its look. 

Recipe Notes:

• I used a combination of garlic paste, dried rosemary, fresh mint paste, crushed dried bay leaves and lemons for the marinade mixture. You could use other marinade mixture that you prefer. You could also use stuffing if you so desired.

• You should marinate for 8 hours before cooking but I would suggest nothing less than that. I choose to leave this overnight to get the best possible result.

• I used kitchen string to tie the butterflied lamb. This process helps to hold the meat nicely, keep the stuffing inside the roast (if using) and most importantly this will make sure that the roast will cook evenly.

• I am using a fan-forced oven set to 160 deg.C to roast the lamb leg. If you have a conventional oven, the temperature would be 180 deg.C.

• Roast the lamb leg to your liking: 1 hour 30 minutes for medium rare, 1 hour 40 minutes for medium, 1 hour 50 minutes for medium well-done, 2 hours for well-done. Please note that the above settings are for 1.5kg of rolled boneless leg of lamb. The time mentioned here is a guideline only. The time will vary based on thickness and weight of the meat.

• Resting the meat is a must after taking it out from the oven. This will prevent the meat from losing its juiciness during carving. The meat is best rested between 20 to 30 minutes.

INGREDIENTS FOR ROAST LEG OF LAMB

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(Serves 6-8 peoples)

✅️ +/-1.5 Kg Lamb Leg (weight after deboning and shank removed)

✅️ 1 Tbsp Dried Rosemary

✅️ 1 Cup Mint Leaves (pounded with mortar and pestle)

✅️ 1 Bulb Garlic (pounded with mortar and pestle)

✅️ Zest from 2 Lemons

✅️ Juice from 2 Lemons

✅️ 5 Pcs Dried Bay Leaves

✅️ 1 Tsp Salt

✅️ 1 Tsp Black Pepper Coarse

✅️ ½ Cup Cooking Oil

✅️ 1.5 m cooking string

METHOD OF PREPARATION:

1. Mix all the ingredients in a bowl except the lamb leg. Mix thoroughly. Marinate lamb in the marinade mixture. Cover bowl with plastic wrap and place in the refrigerator to marinate for 8 hours minimum. Best overnight.

2. On the next day. Remove lamb from the refrigerator. Place marinated lamb on the chopping board and roll it over like a swiss roll. Use a kitchen string to tie the rolled butterflied lamb to hold the meat. Slide the string under, cross the two ends over and tie them in a knot. Run the longer string under the meat and make a loop. Make sure the string fits snugly but not too tight that it will cut into the meat. At the last loop, flip the lamb over and flip again pulling the string along. Do a joint at the beginning of the knot and tie to secure. Cut any excess string with a pair of kitchen scissor.

3. Transfer lamb to a roasting pan. Roast lamb leg in the preheated fan forced oven set to 160 degree Celsius for 1 hour and 30 minutes for medium rare.

4. Remove cooked lamb from the oven. Transfer lamb to a dish and cover loosely with a foil. Let it rest for 30 minutes before carving.

5. Place the rested lamb on the chopping board. Remove the string with a pair of kitchen scissor. Carved lamb to your preferred thickness. Plate sliced roast lamb with sides of your choice. Spoon over the resting juice and drizzle it on the sliced roast lamb for that extra flavor.

RECIPE PHOTO GALLERY