Festive Roast Leg of Lamb
This is a Festive twist to traditional Roast Lamb and perfect for Christmas with the family
180°c fan 160°c – 350°f – Reg 4
At least 1 hour before cooking take all packaging off lamb and wipe dry with kitchen roll.
Peel garlic and chop into strips
Cut slits all over the lamb and insert garlic, cloves and rosemary leaves in each one sprinkle with seasonings
Leave covered loosely for at least 1 hour (the longer the better for garlic & rosemary to flavour the joint)
Put joint in baking tray cover with oil and put in oven for approx. 2 hours – baste regularly.
Whilst joint is roasting mix cranberry sauce and orange zest together and 30 minutes before end of roasting brush this sauce liberally over the meat and put back in oven to finish cooking.
Remove cloves from joint and allow lamb to rest lightly covered for approx. 30 minutes.
Make your gravy from the delicious juices left in the roasting pan.
The longer the meat is left with garlic etc. before cooking gives more taste. This dish prepared in advance is great for entertaining as needs little attention once in the oven.
Roast potatoes and veg. As a family we have Yorkshire puddings with all our roast dinners!
1 Leg of Lamb
Sprigs of Rosemary
1 tab Cranberry Sauce