What’s Christmas without a succulent leg of lamb? This protein has been and continues to be a Christmas staple and an absolute must-have for our family lunch.
INGREDIENTS
– 2 kg Leg of Lamb
– 10 Cloves of Garlic, Sliced
– 1 Bulb of Garlic
– 6 Sprigs of Rosemary
– 1 Whole Onion, Cut Into 4
– 1 Large Carrot
– 2 Teaspoons Dhania Jeera Powder
– 1 Heaped Teaspoon Za’atar Blend
– 2 Teaspoons BBQ Spice
– 1 Heaped Teaspoon Masala
– 2 Teaspoons Coarse Black Pepper
– 2 Teaspoons Salt
– 6 Sprigs of Thyme
– 10 Mint Leaves, Sliced
– 2 Tablespoons Mayonnaise
– 1/2 Cup Olive Oil
– 1 Cup Vegetable Stock
– 1 Cup Water
METHOD
1. Start by trimming any excess lamb fat and removing any unwanted skin marked with ink. Wash the leg and pat it dry.
2. Using a sharp knife, puncture the lamb all over about 2 cm deep on both sides.
3. Insert slices of garlic and sprigs of rosemary into the punctures.
4. For the seasoning, combine dhania jeera powder, Za’atar, BBQ spice, masala, black coarse pepper, salt, fresh thyme, and mint in a bowl.
5. Add 2 tablespoons of mayonnaise and a cup of olive oil to the spice mixture and mix well.
6. Massage the marinade onto the lamb, ensuring it’s thoroughly covered. Set aside.
7. In an oven tray, place a roughly sliced carrot, 2 sprigs of rosemary, a roughly chopped onion, and a bulb of garlic.
8. Add a cup of vegetable stock and a cup of water to the tray.
9. Place a cooling rack on top of the oven tray and position the lamb on it to keep the lamb moist from the stock below, allowing the juices to drip into the tray.
– Choose your cooking option:
– For fall-off-the-bone lamb, cover with foil and cook for 3 hours and 30 minutes. 3 hours at 150 degrees and 30 mins at 190 degrees for browning.
– For slightly pink-blushed lamb, preheat the oven to 200 degrees, drop to 180 degrees, and roast for 1 hour and 15 minutes.
– For fully cooked lamb, cook for 1 hour and 40 mins at 170 degrees. – Baste and turn the lamb every 30 minutes.
10. Once cooked, cover the lamb with foil and let it rest for 30 minutes.
11. Carve the lamb and place it on a serving tray with the roasted veggies. Add gravy for moisture, sprinkle fresh parsley, and enjoy with your choice of sides.