Roast Leg of Lamb with Lemon, Garlic, and Rosemary
The longer the lamb marinates in the seasoning paste, the better flavoUr you’ll have.
Anywhere from 1 to 24 hours will work, but overnight is best. We have done this part of the process for you at Haynestown Meats, sealing the flavours in overnight by vac packing the lamb with the marinade.
remove the lamb from the plastic bag. Open up the lamb and lay it flat. Spread and massage any residual paste evenly over the inside and outside of the lamb.
Preheat the oven to 200 degrees celsius. Remove the meat from the refrigerator 30 to 60 minutes before cooking. The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside.
Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 180 degrees. Roast for 45 minutes, or until medium rare. Allow the meat to rest for 10 to 15 minutes before carving and serving.