Classic roast leg of lamb

Classic roast leg of lamb

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I think some of the best lamb I have ever experienced has been cooked by Greeks. So, in order to embrace their flavours and add a few of my own, I generally combine the saltiness of anchovies with the classic Greek combo of lemon, garlic and oregano, with just a touch of dried chilli thrown in for good measure.

Cooking lamb over coals is the best way to enjoy these delicious beasts. Coal fires start hotter and slow down as they cook, so that’s why I start off with a high heat and then lower it during the cooking process.

Ingredients

Quantity Ingredient
1 x 2kg leg of lamb, hipbone removed
8 anchovy fillets, broken into thirds
8 large kipfler or linska potatoes, washed and thickly sliced
1 onion, thickly sliced
1 bulb garlic
1 tablespoon chopped rosemary

Lemon marinade

Quantity Ingredient
3 garlic cloves, peeled
1 tablespoon dried greek oregano
1 dried chilli
1 lemon, juiced
1/3 cup olive oil

Method

  1. To make the lemon marinade, pound the garlic, oregano and chilli in a mortar with a pestle. Add the lemon juice and olive oil.
  2. Make about 25 incisions 3 cm in length in the surface of the lamb leg with a small sharp knife. Do not remove any fat. Using your hands, rub the leg of lamb with the lemon marinade and push it into the cuts. Stuff the pieces of anchovy into the incisions. Leave to rest for 1 hour.
  3. Preheat the oven to 200°C.
  4. Arrange the slices of potato and onion in a roasting tin. Break up the garlic clove and remove excess skin. Toss with the rosemary and add to the roasting tin. Position the lamb on top of the vegetables and place the tin in the oven.
  5. Roast the lamb for 15 minutes, then reduce the heat to 160°C.
  6. Roast for another 40 minutes, then reduce the heat to 120°C and roast for a further 20 minutes.
  7. Once cooked, allow to rest for 20 minutes before carving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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