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Roast Leg Of Welsh Lamb




Source of Recipe


Michael Bonacini, as seen on Cityline


Recipe Introduction


You can serve with roasted vegetables on the side, fresh garden peas, oiled parsley potatoes and of course freshly made mint sauce. Check my sauce category for a perfect mint sauce to accompany this dish




List of Ingredients




whole leg of lamb, approximately 7 - 9 lb
5 cloves garlic, minced
1 small bunch rosemary, stem removed
½ lemon
2 tbsp flour
sea salt
freshly ground black pepper


Recipe



Once you have your leg of lamb with the bone removed, season the inside with salt, pepper and a few sprigs of rosemary. Rub well with garlic, then roll and tie so as to maintain an even thickness and cooking process.

In the bottom of a roasting pan place a handful of root vegetables (your choice) and the bone. Place the leg of lamb on top; season with salt, pepper, and rub with the remaining garlic, then sprinkle with remaining Rosemary and a squeeze of lemon juice. Finally, dust the leg of lamb lightly with a little flour.

Place in a preheated oven (375F degrees) for 15 to 20 minutes. Reduce the heat to 350F and cook for an additional 1 ½ hours to 1 ¾ hours.

You may wish to baste using the lamb fat as it renders away from the leg of lamb.