After my best ever roast potatoes last week, I’m sure some of you are wondering what I served them with – Roast Lamb, the great Australian tradition… Garlic and rosemary are the classic flavourings that go with lamb, and I’m lucky to have a thriving rosemary bush in the backyard. Here’s how I did it this time:
Leg of lamb (Bone in)
12 sprigs rosemary
2 garlic heads, halved
- Preheat oven to 180°C.
- Scatter the rosemary in a pile in the centre of a baking dish. Place garlic amongst rosemary and top with the lamb.Squeeze juice from 2 lemons over lamb. Add a cup of water to the dish.
- Place the lamb in the oven. For cooking time allow 30 minutes per 500g (1 lb). Cover the lamb with foil after 20 minutes to avoid it becoming too brown, then uncover for the final 20 minutes of cooking. Top up the water a little as the lamb cooks to avoid the lamb drying out.
- Remove from oven, cover and rest for 15 minutes before slicing and serving.
A classic Sunday night dish! And don’t forget to make those roast potatoes!