Tez loves lamb roast. This is my version and adaptation.
Hope you enjoy….
Leg of lamb (if you prefer to use a boned leg – just cook for less time)
Sprigs of rosemary
Heaps of garlic cloves
Plenty of Olive oil
Salt (I prefer Murray River salt flakes or seasoned salt if you prefer)
3 tablespoons coriander seeds
3 tablespoons mustard
1 tablespoon honey (or make up any collection of spices that you like – you could even use Dukkah or none of the spice mix at all!)
1. Preheat oven to 230 C (or 215 fan forced).
2. Have leg out of fridge for couple of hours before using.
3. Make crosses with sharp small knife, into the body of the leg, across the meaty surfaces of the leg. Insert a clove of garlic into each cross, together with a small sprig of rosemary.
4. Rub leg with olive oil and liberally season with salt, pepper and spice mix.
5. Lay the baking tray with a bed of rosemary sprigs and an handful of garlic cloves scattered around.
6. Every 10 minutes or so, I pour a ½ cup of water into the baking dish. I find this keeps the meat very moist.
This is the bit that makes the difference - I think;
7. Place in oven for 20-25 minutes and then lower to 165 C for 35-45 minutes. Using a meat thermometer, test the meat is cooked inside to 60 degrees or until cooked to your preference.
8. Let the roast rest covered in foil for at least 20 minutes.
9. When ready to serve carve by your preferred method. I like to slice through the chunk of meat – rather than carve against the grain.
I use all the pan juices to make my gravy, the old fashioned way.
Serve with your favourite accompaniments….We love mint sauce using mint from the herb garden and my home made gravy.
On the twelfth day of Christmas my true love sent to me
Twelve drummers drumming…..
Twelve wallabies wobbling.....
Happy tastings and have such a wonderful festive season.