Do you have guests? Do you want a nice Sunday lunch? Show-stopping, extremely easy and unbelievably yummy, melt-in-mouth leg of lamb (aka Sunday roast). It may take around 5 hours but the preparation is actually 15 minutes. Remember to keep some “jus” to make gravy. I used high quality lamb from Foodsaver Stores, very convenient since I had it in my freezer until I was ready to cook it.
- Leg of lamb from Foodsaver Stores
- 2 tbs of mustard (your choice)
- 4-5 sprigs of rosemary
- 2 tbs of extra virgin olive oil (I used organic “Chorio” from Foodsaver Stores)
- 3-4 garlic cloves
- small potatoes
- 3 carrots
- 2 onions
- Sea salt and pepper
Take the lamb out overnight to defrost. It takes 4.5 hours to cook so if you want to have it at lunch you need to start at 8am. Otherwise put it back in the fridge and take it out 5 hours before eating it.
Pre-heat the oven at 250 degrees.
Cut the garlic clove in long pieces, make small incisions in the lamb skin and insert them. Then spread the mustard, olive oil, salt, pepper and rosemary all over the lamb leg.
Cut the carrots in long pieces, roughly chop the onions and place them together with the potatoes in a large baking tray. Add the lamb on top. Place the lamb in the oven and cook for 30 minutes at 160C
Take the temperature down to 160 degrees, cover the lamb in aluminium foil and cook for 4.5 hours. Check it often and add a bit of water if the potatoes dry out. If the skin is not crispy enough remove the aluminium foil for the last 20 minutes increasing the temperature.