Tuscan Style Leg of Lamb for Sunday Roast
Tuscan style roast lamb is nourishing and filled with flavor!
Serves: 14 (approx.)
- 2.360 kilograms, Australian Leg of Lamb, bone in
For the marinade
- 5 garlic cloves, peeled
- 1 tablespoon fresh rosemary leaves
- 1 teaspoons sea salt
- zest of 1 lemon, finely grated
- ⅛ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper or to taste
Gravy
- meat drippings, removed the fat using fat separator
- 2 teaspoons corn flour dissolved in 4 teaspoons of water
- 1 teaspoon honey
To Serve:
- fresh rosemary for garnish (optional)
- roast vegetables
- steamed or boiled vegetables
Method
For the Roast Lamb
- Preheat oven to 180°C (fan forced).
- In a mortar and pestle, pound rosemary, garlic and salt. Add extra lemon zest, extra virgin olive oil and lemon juice. Combine together then season with freshly ground pepper and mix well.
- Make a slit all over the meat.
- Rub the marinade all over the top and sides of the leg of lamb.
- Refrigerate with cover and marinate for at least 2 hours up to overnight.
- In the baking pan, place the leg of lamb.
- Add water to the bottom of the pan. Then, cover the baking dish.
- Roast for 2 hours (approximately).
- Remove the cover and roast for 30 minutes or until golden brown with crispiness.
- Let the lamb to rest for 10-15 minutes before carving.
- Serve warm!
For the Gravy
- Separate the fat of the meat drippings using fat separator. Then pour in the small sauce pan and heat in medium high.
- Let it boil then stir in the dissolved corn flour.
- Add the honey.
- Cook until desired consistency achieved.
Note: Serve the gravy and the roast vegetables on the side.
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