Roast leg of lamb
It's the favourite roast for Easter, so cook up this easy-to-prepare centrepiece...
serves 6 with leftovers
2-2.5kg leg of New Zealand lamb, chilled or thawed from frozen
4 cloves garlic, peeled and sliced
1-2 stalks rosemary, chopped
2 tsp fresh thyme leaves (or 1 teaspoon dried thyme)
2 tbsp olive oil
4 small heads of fennel, cut into 6 wedges each
2 bunches baby carrots, skins scrubbed
10 dried apricots, halved
100g whole almonds
60g walnut pieces
15 minutes to prepare, around 1 hour 30 to cook
How to make it
- Preheat oven 180˚C. Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
- Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
- Place in the centre of the oven and roast for 45 minutes. After 20 minutes, add 100ml water to prevent the garlic from burning.
- Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
- Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven.
- It will be cooked medium in another 15 - 25 minutes depending on the size (see guide).
- Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes. Turn the oven off, put the roasting dish back in, and keep warm.
GUIDE: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65˚C. Always rest before carving.