Food
How to Make: Roasted Lamb Leg with Garlic and Rosemary Butter
As the world awakens to the warmth of spring, we are thrilled to revive a timeless recipe that embodies the spirit of togetherness and indulgence.
This classic dish, infused with the wisdom of our Executive Chef Fran, is a testament to simplicity and the power of quality ingredients. The beauty of this recipe lies in its uncomplicated elegance, allowing the natural flavours of the lamb to shine through. Fran's approach is rooted in the belief that delicious dishes need not be overcomplicated, as he says "all you need is good meat, you don't need good sauces".
When sourcing your lamb, opt for a well-marbled cut with a deep red-brown hue and a yellowish fat cap, ensuring a rich, flavourful experience.
We recommend serving this dish with a side of smashed potatoes, roasted with olive oil, butter, rock salt, and rosemary, and a medley of baby carrots, embracing the same harmonious blend of seasonings.
Ingredients:
1 leg of lamb (approx. 750g)
50g butter, softened
1 garlic clove, minced
1 rosemary stalk, finely chopped
1 tsp salt
1/2 tsp black pepper
Instructions:
Step 1
Preheat your oven to 120-130°C (250-265°F).
Step 2
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, salt, and black pepper, mixing well.
Step 3
Place the lamb leg on a clean surface, skin-side up, and rub the butter mixture evenly over the top, massaging it into the meat with your fingers.
Step 4
Tightly wrap the seasoned lamb leg in cling film, to ensureall the juices are sealed inside. Then, wrap it again in foil to protect it during cooking. The secret lies in tightly wrapping the seasoned lamb, ensuring that every drop of the precious juices is sealed in, resulting in a tender, juicy masterpiece.
Step 5
Place the wrapped lamb leg in a roasting tray and cook in the preheated oven for 3- 3.5 hours. As the lamb slowly roasts in the oven, its flavours deepen and meld, filling your home with the enticing scents.
Step 6
Remove the lamb from the oven, unwrap it, and place it under the grill (broiler) for 5 minutes to achieve a beautiful, crisp crust.
Step 7
Let the roasted lamb leg rest for a few minutes before carving or pulling apart to serve alongside your favourite sides.
Experience the harmony of rich, succulent lamb infused with the fragrant notes of garlic and rosemary in every tender bite - a timeless dish that celebrates the power of simple, quality ingredients to elevate any meal shared together.
Enjoy, Fazendeiros!
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