Let’s take your Sunday roast to the next level!
Beautiful tender lamb meat, half braised in a divine garlic lemon sauce – no mucking around with gravy! This isn’t just for Easter, this will turn any roast into an occasion.
- 15 mins
- 7 hrs
- 12 cloves of garlic, peeled
- 7 lb / 3.5 kg leg of lamb
- Salt and pepper
- 3 tsp paprika powder
- 3 tsp garlic powder (or sub with onion powder)
- 2 tbsp olive oil
- 2 large onions, quartered (white, brown, yellow, red)
- 10 sprigs of thyme
- 3 sprigs rosemary
- 3 tsp dried oregano
- 3 dried bayleaves (or 5 fresh)
- 1/2 cup / 125 ml lemon juice (2 – 3 lemons), plus more to taste
- 1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
- 2 cups / 500 ml chicken broth (liquid chicken stock)
Preheat your oven to 240 (or as hot as it will go!). Meanwhile, use a sharp knife to make incisions all over the leg of lamb (around 25, focussed mainly on the top). Cut the cloves into thin slivers and insert them into the incisions. Season with salt, pepper, paprika and garlic powder and then drizzle olive oil before rubbing all over. Put in the over for 30 minutes (or until brown)
Remove from the oven and bring down the heat to 180. Turn the lamb upside down and surround it with the remaining ingredients (including the left over cloves). Add hot water to the pan so around 1/4 – 1/3 of the meat is covered. Cover with parchment paper and then 2 layers of foil. Bake for 3.5 hrs. Top up water if required.
Remove from over and turn over again so the lamb is right side up. Cover again and roast for a further 2.5 hrs. Then remove the cover and cook for a further 20-30 minutes to further brown the outside.
Remove and allow to stand. Strain the liquid into a jug and remove the fat which should rise to the top. Season the remaining liquid with lemon and pepper to taste. Serve with sauce on the side and a helping of golden roasted potatoes. Enjoy!
Note: if a leg of lamb is too big for your oven, ask us to cut it before delivery!