This roast leg of lamb is a simple yet impressive recipe that celebrates the rich, good flavour of the best, most perfectly cooked bone-in lamb accented with garlic and lemon. Lamb is mainly composed of protein but also contains varying amounts of fat.
1. A 4-5 pound bone-in lamb leg, trimmed of excess fat
2. 3 tablespoon chopped garlic
3. 1 tablespoon of rock salt or flake salt
4. 2 teaspoons of freshly ground black pepper
5. 2 tablespoons of extra virgin olive oil
6. 1 bunch chopped Fresh Thyme
6. 1 lemon, thinly sliced
Methods of preparation
- Preheat the oven to 500’F(260’C)
- In a small bowl, combine the chopped fresh thyme garlic, salt, pepper, and oil and mix it well. Cut some of the part of lamb leg deep and add some of the garlic mixture into the cuts. Rub the rest all over the outside of the lamb, turning to coat all sides.
- Place a sheet of aluminum foil in a large roasting pan, shiny side down. Add the lemon slices evenly along the center of the foil. place the lamb on the lemon slices.
- Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300’F(150’C) and continue roasting, still uncovered.
- Check the lamb leg and roast it to medium rare for 30 to 40 min at the heat of 60’C
transfer the lamb leg to a carving board and tent with aluminum foil for 10 to 15 min.
- Carve the lamb into thin slices. Serve right away.
A 100-gram serving of roasted lamb provides the following nutrients
Protein: 25.6 grams
Fat: 16.5 grams
Lamb is a rich source of many vitamins and minerals. including