Roasted Lemon – Rosemary leg of Lamb

Roasted Lemon - Rosemary leg of Lamb
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 1 leg of lamb, bone in
  2. 4 tablespoons fresh lemon juice
  3. 7-10 cloves garlic, minced
  4. 3 tablespoons rosemary, chopped
  5. 3 tablespoons thyme, chopped
  6. 1-tablespoon salt
  7. 1-tablespoon coarse ground pepper
  1. Preheat oven to 200°C
  2. With your hands, rub the lamb with lemon juice. Sprinkle with garlic, rosemary and thyme and press onto the lamb using your fingers to adhere to the meat.
  3. Season the meat with the salt and pepper, place in a roasting pan.
  4. Put the lamb in the oven for 25-30minutes to seal the meat.
  5. Reduce temperature to 180°C and continue to cook for a further 1 hour and 20 minutes for medium.
  6. Remove the lamb from the pan, cover with foil and let rest for at least 15 minutes before carving.
  7. Sauce
  8. 4 tablespoons mixed herbs, parsley and chives, chopped
  9. 1 onion, diced
  10. 400ml chicken stock
  11. 200ml red wine, such as a cabernet
Sauce Method
  1. Place the pan on the stove top. Bring to a high heat and sauté the onions for 3 minutes.
  2. Add chicken stock and wine to deglaze the pan using a wooden spoon.
  3. Reduce over a high heat until until the sauce coats the back of the spoon and has a nice semi thick consistency.
  4. Slice the lamb and serve with the sauce
Chef Stuart O'Keeffe

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