Basic leg of lamb without bone

Dinner today, August 11, 2015
Delicious and juicy piece of meat, and great when you don’t want to bother with the bone.
6 servings
  • 2.5 kg Leg of lamb, get your butcher to cut out the bone
  • 10 cloves garlic, peeled ( or what ever you want inside)
  • Fresh rosemary sprigs
  • salt
  • freshly ground black pepper
  • string to secure the meat
  • 2 tbsp. olive oil
1) Pre-heat oven on 150℃ hot air oven
2) Lay out the lamb meat skin side down, season with salt and pepper, spread out whole or minced garlic and sprinkle generously with rosemary (without stalk ) .
3) Roll tight and secure with the string in butcher´s knot.
4) Rub the lamb in olive oil and then rub in with a generously salt ( 2-3 tbsp. )
5) Cook in oven for 1 hour and 45 minutes or till the meat thermometer is between 50-55 ℃ depending how rare you like it , let it rest for 25min cover in foil and a clean tea towel . If you are using a meat thermometer you have to let it rest and let the temperature raise 5℃
( 50℃ while resting to 55℃, 55℃ while resting to 60℃ )
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