This stunning rosemary, garlic and lemon roast lamb recipe is the perfect dish for special occasions such as, Christmas, Easter, birthday and other dining celebration. Served with roast vegetables, this meal will certainly impress.
Ingredients
80 g Western Star Spreadable Original
2.5 kg lamb leg, bone-in
6 garlic cloves, thickly sliced
4 rosemary springs, cut into 4cm pieces
1/3 cup (80 ml) malt vinegar
2 tablespoons brown sugar
1 small lemon, halved
4 x bunches Dutch carrots (see tips), trimmed and peeled
Sea salt and cracked black pepper, to taste
Method
Preheat oven to 200°C (fan forced).
Put the lamb into a large roasting dish. Spread the Western Star Spreadable evenly over the lamb. Cut 15 small slits into the lamb and press a slice of garlic and a piece of rosemary into each slit.
Put the vinegar and sugar in a small bowl and stir to combine. Pour over the lamb.
Put the lemon halves into the roasting dish and sprinkle the lot with salt and pepper.
Cover with foil and cook for 1 hour. Remove the foil, add the carrots to the roasting dish and cook for another 20-30 minutes or until golden brown and the lamb is cooked to medium (see tips) or cooked to your liking.
Tips & Hints
To check if your meat is cooked to medium, insert a meat thermometer into the thickest par of the leg. It should reach temperatures of 50-55°C. Allow the lamb to rest, partially covered for 10-12 minutes, residual heat will continue to cook the lamb to perfection.
Should you not have a thermometer, insert the tip of a sharp knife into the lamb and hold it there for 30 seconds. Carefully touch the knife blade. If it is hot all the way through, then the lamb is cooked to medium.
Replace carrots with whatever vegetable is in season. Try adding chat potatoes or wedges of pumpkin instead.
Serve with steamed green vegetables such as green beans or broccolini for freshness and crunch. Don't forget to toss in Western Star Butter.
