Updated on April 9, 2017
Roast Leg of Lamb
1,3kg to 1,8kg leg of lamb
3 to 4 tablespoon lemon juice
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon each of thyme, oregano, rosemary OR 3 teaspoons mixed herbs
1 bay leaf
salt and pepper to taste
Cut excess fat from leg of lamb.
Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well.
Massage the marinade into the lamb.
Cover and refrigerate overnight, turning often. Or place all ingredients and the lamb into a bag and seal, ensuring that the marinade coats the meat.
The next day, remove the lamb from the refrigerator and to allow it to reach room temperature (approximately 30 minutes).
Preheat the oven to 160°C/140°C for a thermo fan oven.
Cook for 4 ½ -5 hours brushing with remaining marinade every 1/2 hour or turning the leg over in the marinade sauce.
Allow the leg of lamb rest for 20 minutes before you carve it. (Serves 8-12)