The Perfect Lamb Roast

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:

 

  1. Preheat oven to 180 Degrees Celsius
  2. Prepare baking tray with coconut oil and place leg of lamb onto it
  3. Slice 4 cloves of garlic in half, and also finely chop a small portion of the rosemary
  4. Crush the 2 remaining garlic cloves and rub all over the meat, sprinkle with rosemary
  5. Stab 8x 1.5cm holes in different spots over the lamb then fill holes with the garlic chunks and the remaining sticks of rosemary
  6. In a small bowl mix the remaining ingredients to create a marinade.marinate lamb roast
  7. Pour marinade over the entire leg of lamblamb roast pre
  8. Cook for 1 hr 30 min-2hrs in preheated oven
  9. Take the meat out of the oven and let sit for 10 minutes
  10. Slice and serve.

lamb roast

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.

 

Enjoy xx

by Amy

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