• Traditional roast lamb

Traditional roast lamb


  • 2kg leg of lamb, fat trimmed
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 garlic cloves, crushed


Step 1
Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.

Step 2
Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking.

Step 3
Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve and serve.

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