Recipe : Herb Roasted Lamb

Servings: 5-6
1 leg of lamb - or half leg from Hudson Meats 
1 whole garlic bulb peeled
5 sprigs rosemary
5 sprigs thyme 
1 tbsp smoked paprika
1/4 cup olive oil
1/4 cup wholegrain mustard from Hudson Meats 
1 tbsp salt
1 tbsp crushed pepper
1 1/2 cup chicken broth from Hudson Meats 
½ to 1 cup water 
2 tbsp cranberry sauce - heaped tbsp (optional for glaze)

  1. Preheat oven to 180C.

  2. Blitz garlic, olive oil, herbs, mustard, paprika, salt and pepper in a food processor. 

  3. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

  4. Place lamb, fat side down and spread half of the blitzed mixture evenly over the lamb. Place lamb in a large roasting pan and flip lamb over fat side up. Add remaining herb mixture and rub in thoroughly into the scored cuts. Brush lightly with cranberry sauce.

  5. Pour half of the stock and half of the water in pan.

  6. Cover loosely with aluminium foil and roast for 2 hours. Remove from the oven and baste with juices from the pan and cranberry sauce. Pour remaining stock and water into the pan and roast for an additional hour.

  7. Remove aluminium foil, baste and roast for additional 20-25 minutes.

  8. Let the lamb rest 20 minutes before slicing.

    Recipe by Sarah Ahmed : @nourish.glow.repeat 

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