Ingredients
1 leg of lamb (about 1.5-2 kg)
4 cloves of garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
Salt and pepper
240ml of chicken or vegetable stock
Optional: 1 lemon, sliced
Method
- Preheat your oven to 180°C (160°C fan/gas mark 4).
- In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a marinade.
- Place the leg of lamb in a roasting tray and rub the marinade all over, ensuring it's evenly coated.
- If desired, place slices of lemon over the lamb for extra flavour.
- Pour the chicken or vegetable stock into the bottom of the roasting tray to keep the lamb moist during cooking.
- Cover the roasting tray with aluminium foil and place it in the preheated oven.
- Roast the lamb for about 90 minutes to 2 hours, depending on desired doneness and the size of the leg.
- Once the lamb reaches your desired ‘doneness’, remove it from the oven and let it rest for about 15-20 minutes before carving.
- Carve the lamb into slices and serve with your favourite sides, such as roasted potatoes, Yorkshire pudding, mint sauce, and seasonal vegetables.