Preparation Time 20 minutes
Cooking Time 60 minutes
1 kg boneless lean leg of lamb
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
2 cloves garlic, crushed
juice and grated rind of 1 lemon
½ cup red wine
roasted vegetables including sweet potato, zucchini, carrots and onions to serve
- Marinate the lamb with the oil, herbs, garlic, rind and juice and the red wine. Refrigerate overnight, if possible.
- Preheat the oven to 180°C. Drain the lamb from the marinade and place in a roasting dish. Reserve the marinade. Roast for 50 minutes for rare, 60 minutes for medium, or 70 minutes for well done. Baste twice with the reserved marinade during cooking.
- Remove lamb, cover loosely, rest lamb for 15 minutes before carving. Serve lamb with roasted vegetables including sweet potato, zucchini, carrots and onions.
- Roasting times per 500g: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Leftover lamb can be used for sandwiches and wraps.