A strong flavoured leg of lamb that is succulent to the taste and is a family favourite

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Name: Roast Leg of Lamb
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: British
Ingredients: 1 whole Leg of Lamb about 6 lbs; 5 cloves Garlic crushed; 1 teaspoon Dried rosemary Whole; 2 teaspoons Sea Salt Whole; 1 tablespoon Extra virgin olive oil; 1/2 teaspoon Fennel seed roasted; 1/2 teaspoon Cumin roaster; 1/2 teaspoon Black pepper roasted; 1/4 litre Lamb stock; mix enough Vegetables chopped

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INGREDIENTS

1 whole Leg of Lamb ; about 6 lbs
5 cloves Garlic ; crushed
1 teaspoon Dried rosemary ; Whole
2 teaspoons Sea Salt ; Whole
1 tablespoon Extra virgin olive oil
1/2 teaspoon Fennel seed ; roasted
1/2 teaspoon Cumin ; roaster
1/2 teaspoon Black pepper ; roasted
1/4 litre Lamb stock
mix enough Vegetables ; chopped

INSTRUCTIONS

1) Add the pepper corns, cumin and fennel into a hot pan and heat for a minute. Smell it - if it smells burned it's too long.

2) Peel the cloves and the cumin, fennel and black pepper, olive oil and salt into a pestle. Grind it all into a paste

3) Carefully slit the leg of lamb so it has 20-30 slits along it, just into the meat.

4) Use a butter knife to paste the leg of lamb - use all the paste

5) Put the leg straight into an over at 160C over a roastng tin, on a grill, allowing the juices to gather in the tin

6) 1.5 hours later add the vegetables and the (hot) lamb stock into the tin - leave in the oven with the leg of lamb

7) 35 minutes later, take the leg out to cool

Serve up with the vegetables from the tin.

NOTES

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Roast Leg of Lamb

1 whole Leg of Lamb about 6 lbs
5 cloves Garlic crushed
1 teaspoon Dried rosemary Whole
2 teaspoons Sea Salt Whole
1 tablespoon Extra virgin olive oil
1/2 teaspoon Fennel seed roasted
1/2 teaspoon Cumin roaster
1/2 teaspoon Black pepper roasted
1/4 litre Lamb stock
mix enough Vegetables chopped

1) Add the pepper corns, cumin and fennel into a hot pan and heat for a minute. Smell it - if it smells burned it's too long.
2) Peel the cloves and the cumin, fennel and black pepper, olive oil and salt into a pestle. Grind it all into a paste
3) Carefully slit the leg of lamb so it has 20-30 slits along it, just into the meat.
4) Use a butter knife to paste the leg of lamb - use all the paste
5) Put the leg straight into an over at 160C over a roastng tin, on a grill, allowing the juices to gather in the tin
6) 1.5 hours later add the vegetables and the (hot) lamb stock into the tin - leave in the oven with the leg of lamb
7) 35 minutes later, take the leg out to cool

Serve up with the vegetables from the tin.

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Nutrition

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Serving Size: 1 Serving (617g)
Recipe Makes: 6 Servings

Calories: 1081
Calories from Fat: 709 (66%)

Amt Per Serving		% DV

	Total Fat 78.7g	105 %
	Saturated Fat 33.9g	170 %
	Monounsaturated Fat 32.6g
	Polyunsanturated Fat 6.3g
Cholesterol 313mg		96 %
Sodium 1145.2mg		39 %
Potassium 1441.5mg		38 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.3g
Protein 84.6g		121 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1081

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