Italian roast leg of lamb
Preparation Time: 15 minutes
Cooking Time: 30 minutes per 500 grams
1 lean leg of lamb
½ cup red wine
¼ cup olive oil
2 tablespoons basil paste or 1 teaspoon dried basil
1 teaspoon minced garlic
150 grams feta, crumbled
¼ cup sundried tomato paste or pesto
¼ cup chopped black olives
1 tablespoon capers, rinsed
few leaves chopped fresh basil or oregano
1. Preheat the oven to 190ºC. Line a baking or roasting dish with foil or baking paper. Note the weight of the lamb in order to calculate the cooking time.
2. With a sharp knife, make 8-10 shallow cuts on the top of the leg. Mix together the wine, oil, basil and garlic and massage over the lamb.
3. Roast in the preheated oven for 30 minutes per 500 grams. In the last 30 minutes of cooking time, mix all the topping ingredients together and press onto the lamb. Return to the oven for the remaining cooking time.
4. Remove from the oven and rest for 20 minutes before carving.
- If time allows, prepare the lamb the night before and marinate the meat overnight, bringing to room temperature before roasting.
- If possible, take the meat from the refrigerator about 30 minutes prior to cooking.
- For optimum tenderness, carve across the grain.
- For very lean cuts, sear or brown first. This will improve flavour.
- Using a meat rack will allow even heat circulation and browning.
- After cooking, allow meat to rest for approximately 5 minutes per 500 grams. This allows the meat fibres to relax and reabsorb some of the juices.
- To determine degree of cooking, pierce meat in the thickest part using a fine metal skewer. Remove and gently press the meat to expel juices. Underdone or rare meat; red juices; medium-rare; pine juices; medium; clear juices; well done or overcooked; no juices visible.
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