Half Leg Of Lamb Recipe

This half leg of Lamb recipe is a keeper. It’s crazy easy, you have to do almost
nothing, and at the end you get the most deliciously tender lamb that falls of
the bone.

Servings:

Author: Stephanie

Course:

Dinner Clean Eating

Cuisine:

Clean Eating

Keywords:

Clean Eating Roast Lamb

Instructions

1 Turn your oven to 130c or 270f depending on your oven
2 Heat your Olive oil in a large pan on the stove top and brown your lamb. It can
be tricky to make sure it’s all browned as it doesn’t sit neatly in a pan and
the ‘leg’ shape means you won’t be able to brown the whole thing. This is okay.
Brown it as best you can, the aim is to give it some color when it comes out of
the oven
3 Season your browned lamb well and make some slits in it. If you want to include
garlic, push the cloves into each slit. This will allow the garlic to roast into
the lamb
4 Get 2 pieces of tin foil (to make sure the lamb juices stay contained as foil
can tear easily!) and put the foil into an oven tray
5 Put your lamb leg in the foil. I throw some Rosemary into the foil. The rosemary
will cook in the lamb juices and gives a lovely subtle taste to the lamb. Feel
free to leave this out if you don’t like Rosemary
6 Do the foil ‘up’ and create a sealed package for your lamb. You want to let the
juices stay in the foil, so make sure it can’t escape!
7 Cook for 4/5 hours
8 Let the lamb rest in the foil for half an hour before opening

Half Leg Of Lamb Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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