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Preparation time:
5 minutes
Cooking time:
2 ½ hours
Serves:
8
Calories:
308
(per serving)
Fat:
20
g (per serving)
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Ingredients
A tasty alternative for the Sunday roast
1.6kg leg of New Zealand lamb
6 cloves garlic, sliced into 4
3 bay leaves, chopped
½ x tsp cinnamon
3 x tbsp spoons oregano
salt and freshly ground black pepper
Preheat the oven to 160°C, 325°, gas mark 3.
Slash the leg of lamb all over with a sharp knife to make deep cuts.
Wedge the garlic into the slashes. Mix the spices together and rub all over the meat. Season with salt and freshly ground black pepper.
Wrap the whole joint with a double thickness of foil to totally seal the meat to prevent any steam escaping.
Place on a rack over a roasting pan of hot water and cook in the oven for 2-2½ hours.
Remove from the oven, open the foil and return to crisp up the skin. Turn the lamb over to crisp evenly.
Rest for 20 minutes before carving.
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