Roast Leg of Lamb

Any occasion is perfect for a roasted lamb leg, and will always be remembered as amazing!

Ingredients List:

3-4lb / 2kg SUNGOLD lamb leg bone in 2 TB (25ml) lemon juice
2 TB (25ml) olive oil
1 tsp (5ml) each of thyme, marjoram and salt
¼ cup (50ml) butter
½ cup (125ml) red or white wine

Preparation & Directions:

  • Combine lemon juice oil and seasonings and rub over leg roast
  • Marinate for 3 hrs in refrigerator if time allows
  • Preheat oven to 450F (230C)
  • Place roast on a rack in a roasting pan in oven and reduce heat to 325F (160C)
  • Roast for 35min / lb for medium rare – 160F on a meat thermometer
  • Remove lamb to a heated platter and let stand for 10 minutes
  • Skim some of the fat from the drippings and whisk in butter and wine
  • Carve lamb and serve with wine sauce on the side.
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Timing: 35min / lb

Serves: approx ½ lb per person when purchasing roast – 3lbs for 6 serves

Sugg Serve: Roasted mixed vegetables & wine sauce