Easter leg of lamb

Dinner tonight, April 14, 2014
Super fool proof way to make the perfect leg of lamb
5 Servings

  • 2000 g Leg of Lamb (2 kg)
  • 4-6 cloves of garlic
  • 4 stalks of fresh parsley
  • 2 teaspoons salt
  • Pepper, freshly grounded
  • 1 dl Olive oil
  • Brown food colouring
  • 2 dl Lamb bouillon
  • 3 dl Heavy cream

1) Pre-heat oven on 225ºC

In a food processor, blend garlic, parsley , salt, pepper and olive oil, to a oily paste, set aside

Add the leg of lamb in cooking dish/pan and pour over the parsley mix, make sure to cover the whole, you might use your hands to rub it in.

Let the leg of lamb brown for 15 minutes in on 225ºC then turn the heat down to 160ºC and cook for 1 ½ hours, or to the temp is 63ºC , (use meat thermometer, let the tip of the thermometer touch the bone through the thickest part of the meat, then you get the best result )

When the lamb reach the temperature of 56-62ºC, let it rest uncovered for 10-15 min, before carving into it.

Fast gravy: In a pot, heat up lamb bouillon and heavy cream, and let it simmer at least 20 min, you can add brown food colouring and a bit of sauce thickener if you like

Serve with potatoes and gravy, green salad and bread

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