Slow roast lamb leg
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Slow roast lamb leg
The gorgeous flavours of fresh rosemary and thyme really make this Slow Roast Lamb recipe the most delicious ever. Serve alongside your favourite oven roasted vegetables and a delicious dairy free pesto for a complete and wholesome gluten free, dairy free meal.
SERVES:
5-8
PREP TIME:
15 mins
COOK TIME:
2½ -3½ hours
Ingredients
- 1 leg of lamb
- 3 stalks fresh rosemary
- 10 sprigs fresh thyme
- 5 fresh cloves garlic
- ½ tsp dried chilli flakes (to your taste)
- 2 tsp turmeric powder
- ½ cup olive oil
Method
- Take Lamb out of refrigerator at least 2 hours beforehand so the meat is at room temperature going into the oven. Take out of the packet, wash and use a kitchen hand towel to pat dry.
- Preheat oven to 220°C
- In a small blender add all the spices, fresh herbs and garlic together and blend until smooth and paste like – add more olive oil if needed to make it smoother but be sure not to make it too thin.
- Take a basting brush and cover the whole leg of lamb with the paste you prepared earlier. Alternatively you could use your hands wearing gloves to avoid staining.
- Place the leg of lamb in the oven and after 20 minutes turn the oven down to 120°C for a total of 2 ½ - 3 hours, or until the leg is cooked. This will depend on the size of the leg.
- When taking out the lamb make sure you allow it to rest with some tin foil loosely placed over it for 10 mins.
Inspiration
-
Roast your own selection of vegetables alongside the lamb in the last hour of cooking.
-
For a delicious combination, try serving with our Dairy free basil pesto or Garlic sauce
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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