Roasted Lamb Breast. Rinse the lamb. Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with …
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Instructions. Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides. Pour beef stock …
First thing you want to do is stud the lamb roast with garlic. Take a sharp paring knife and cut little slits all over the lamb and stuff them with slices of garlic. There are 5 cloves of garlic in this recipe so you need a lot of cuts. Then mix your spices together in a bowl and rub them all over the lamb.
This recipe works for bone in leg of lamb or boneless, shank in or shanks off, and there's no need to baste with marinade halfway through roasting in the oven. Use this recipe for a whole leg of lamb or half leg of lamb. The average whole comes in 2 - 2.5kg (5-7 pounds). While half leg between 1- 1.2kg. Baking tray - To roast in.
This whole or roast half leg of lamb recipe is easy, simple, foolproof and you get well seasoned, juicy, tender meat that is packed full of flavor. Serve with Parmentier potatoes, roast potatoes, Mediterranean roasted vegetables, and lamb gravy for Easter meal, Sunday dinner, or any Celebratory dinner.
Place the leg of lamb into the basket. If you are adding vegetables like potatoes and carrots – they take about 30 minutes to roast so you can either put them in at the beginning for the first 30 minutes and take them out. Or add them to the roast 30 minutes before the roast should be done.