There’s nothing heartier than a soft, melt-in-the mouth lamb roast, where the meat is tender and juicy
PREPARATION TIME: 15 minutes
COOKING TIME: 2-3 hours
1.5kg (3.3 lb) leg of lamb
60ml (¼ cup) olive oil
125ml (½ cup) fresh lemon juice
30ml (2 T) fresh rosemary, freshly chopped
60ml (4 T) fresh oregano, freshly chopped
125ml (½ cup) beef stock (2 t stock powder)
coarse salt
black pepper
Preheat oven to 160°C. Spray a small roasting pan with non-stick cooking spray. Rub roast with olive oil, lemon juice, herbs, salt and pepper. Place in the roasting pan. Cover with foil and place in oven.
Keep roast covered with foil for 2 hours, turning after 1 hour.
Then remove the foil, add beef stock and brown roast for another hour. Season further if necessary. Slice meat and leave in the sauce.
CHEF’S TIP: This recipe works very well with shoulder of lamb as well, but you might need to buy 2 as there are a lot of bones, I would also increase the lemon juice and stock. When reheating, ensure that the meat is covered with sauce so as not to dry out.
Serves 4-6
