Roast lamb is another great meal to share at Easter with family and friends. Easy to prepare.
7 lb leg of lamb still on the bone
1/4 cup fresh lemon juice
8 cloves of minced garlic
3 tbsp chopped fresh rosemary leaves
2 tsp coarsely ground black pepper
1 tbsp salt
Preheat the oven to 200C/400F.
Rub the lemon juice over the leg of lamb. Evenly sprinkle on the garlic and rosemary and then shake the salt and pepper over the surface. Place in the oven on the middle rack and cook for 30 minutes. Then reduce the temperature to 175C/350F and cook for another hour.
You can test the lamb by using a meat thermometer. It should read around 65C/150F.
While the meat is standing, you can prepare the sauce.
1 cup combination of chives, rosemary and parsley
2 cups chicken stock
1 cup red wine
Remove the lamb from the roasting pan to use for the sauce. Pour the wine and chicken stock into the pan and warm over a medium stove and stir to combine with the lamb drippings. Pour the sauce over the lamb and you’re ready to go!