Lamb Leg Roast
A gorgeous lamb leg roast that's sure to be the talk of the town.
Lamb Leg Roast
Adam H
6
Ingredients
1x Lamb Leg (Bone In) (Rested to room temperature)
¼ Cup x Lane’s BBQ Signature Rub
2 Tbsp x Crushed Garlic
Half Sprig Rosemary (Chopped Semi Fine)
Directions
Mix the rosemary, Signature rub and garlic together in a small bowl. Rub all over the lamb leg.
Place in a roasting tray on a roasting rack. Put into a preheated oven at 220®C for 30min. Drop the temperature to 160®C and roast for a further 2 hours approximately.
You want the internal temp next to the bone (don’t touch the bone with your thermometer) to be 65 -70®C. Rest for about 30min before you carve.
The bone will keep the roast warm so just cover the roast lightly with foil so it does not continue to cook.
Internal temp between 65-70°C.Rest for 30min before carving.
Serve with charred Brussel sprouts, roasted parsnips, and mint jelly.
Leave a comment