This dish is best started on a cool, lazy Sunday afternoon and allowed to roast all day long. Serve the fall-off-the-bone meat with mint pesto and the roasted vegetables for a completely satisfying meal.
By Anina Meyer
Cooking this leg of lamb put me right back to my childhood where making lazy, slow baked roasts for Sunday lunch was the norm. My mom used to have her leg of lamb in the oven before we even had our church clothes on, and the smell lingering in the kitchen as we got back from town was, well, like the one you will get ONLY from a roasted leg of lamb in the oven.
One thing I know without a doubt, is that when it comes to cooking a leg of lamb, 7 hours in the oven on low heat, IS the only way to cook a leg of lamb. Point. Fear not this elusive idea of time, my friends, because it really ain’t that hard.
I had the oven on 120 degrees Celsius (250 degrees Fahrenheit), for 7 hours; simply seasoned the meat with salt and black pepper, a few sprigs of rosemary and thyme and had it covered for a good five hours of the cooking time. When it is done, it literally falls apart and served with a quick mint pesto, it is THE roast for this festive season.
I also went all out by roasting whole garlic, pearl onions and sweet potatoes – IN the fat from the roasted lamb – with baby carrots and buttery cauliflower rice.Print
Having a dynamic, free and crazy personality, this shows in my cooking. I love sharing whole food recipes, honest food with easy accessible ingredients and mouthwatering photos. I am a recipe developer, food stylist and food photographer and owner of Aninas-recipes.com, my personal food and recipe portal.