A recent comment on my last blog by Minasek inspired me to try something with Lamb! Thanks for the nudge!
This is not really a new idea, but for those who maybe struggle to get a tender well cooked Lamb roast, this recipe works really well. It can also be a complete meal in one Baking dish. I added Butternut, mushrooms, baby potatoes, Beetroot and aubergine for the last hour and a half. Total cooking time was two and a half hours at 190C/370F
Wash and pat Dry your Leg of Lamb and using a Chefs Knife or a broud blade knife make inscisions all over the top side of the roast. Push the tip of the knife straight down until it reaches the cutting board. Then fill each incision with fresh garlic and Rosemary. I had to use dried Rosemary this weekend because I had no fresh. It worked out fine. You could also use fresh thyme instead of Rosemary. Thyme goes really well with Lamb. Dont ever mix such dominant flavors though..Sprinkle and press fresh ground black pepper and more rosemary over the leg and put it into a large roasting pan.