Cooking a leg of lamb for the first time may seem overwhelming, but this cut of meat allows for even roasting and tons of flavour.
Shared on the BBC Good Food website, this “easy roast leg of lamb” recipe received a five-star rating from its audience.
Many took to the comments section to rave about how “perfect” and “delicious” the meat turned out when following this recipe.
The description of the dish read: “Roast a leg of lamb for a family feast. It’s ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast.”
It is estimated that it will take around 20 minutes to prepare this dish and one hour and 40 minutes to cook.
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Two to 2.5kg leg of lamb
Small bunch rosemary, cut into 2cm short sprigs
Four to five garlic cloves, finely sliced
Four to six brown anchovy fillets, chopped (optional)
Two tablespoons olive oil
Two large onions, thickly sliced
Begin by preheating the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and make a note of the weight of the meat to calculate the roasting time.
At an angle, make incisions into the lamb using a small sharp knife – about 5cm into the meat. Making these holes at an angle will mean “more of the meat is flavoured”, and the flavourings will be less tempted to be pushed out when roasting.
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Next, insert a short sprig of rosemary, a garlic slice and a small piece of anchovy )for those who are using them) into each of the holes, pressing in well with your finger.
Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Move the lamb to a roasting tin that has the onion slices and roast for 20 minutes.
After 20 minutes, lower the oven to 190C/170C fan/gas 5 and cook for another 15 to 20 minutes per 500g. For example, one hour to one hour 20 for a 2kg leg, and of course depending on how pink you like your lamb.
The internal temperature of the lamb can also be checked if you prefer pinker meat – it should be 55C for medium (pink) and 70C for well done.
For the final step, cover the meat with foil and rest for 15 minutes before carving. The tray juices and onion slices can even be saved to make gravy.
taking to the comments section, readers shared their thoughts on the recipe. One user said: “I cooked this, it looked and smelt divine. Absolutely perfect.
Another said: “Cooked this for my family, children eight and 10 years old – both loved it. We had clean plates which is unusual. Cooking time instructions were really straightforward.”
A third said: “Perfectly cooked roast lamb cooked slightly pink. I add whole garlic bulbs roasted with lamb. It’s delicious.”
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