I love Sundays and I especially love Sundays when I am surrounding by amazing friends and family.
Last Sunday we had a few friends over for a roast with some yummy salads and baked veges.
This roast recipe was originally inspired by my husband’s best mate Benny. Many times we have enjoyed this meal sitting around a spit fire with a few quiet drinks.
With a few tweaks of my own I wanted to share this with you, so you too can enjoy.
This meal is best enjoyed surrounded by your loved ones- laughing at jokes, reminiscing and enjoying each other’s company.
Serve this with my cinnamon, turmeric and paprika baked vegetables and a fresh salad.
What you need:
1x large baking tray
Coconut oil to grease the tray
1 x 1.8-2.3kg leg of lamb
5x cloves of garlic
1x bunch of fresh rosemary
¼ cup of white wine
50mls of Tamari or organic soy sauce
50mls of olive oil
2 tablespoons of wholegrain mustard
1 tablespoon of raw honey
What you need to do:
- Preheat oven to 180 Degrees Celsius
- Prepare baking tray with coconut oil and place leg of lamb onto it
- Slice 4 cloves of garlic in half, and also finely chop a small portion of the rosemary
- Crush the 2 remaining garlic cloves and rub all over the meat, sprinkle with rosemary
- Stab 8x 1.5cm holes in different spots over the lamb then fill holes with the garlic chunks and the remaining sticks of rosemary
- In a small bowl mix the remaining ingredients to create a marinade.
- Pour marinade over the entire leg of lamb
- Cook for 1 hr 30 min-2hrs in preheated oven
- Take the meat out of the oven and let sit for 10 minutes
- Slice and serve.
Tip: Check meat at 1.5hrs by slicing a deep cut into the meat, if the juice is still bloody it needs more time. If you check it again and the juice runs clear the meat is ready. Be careful not to over-cook the meat as you do not want it to be too dry.