Slow Roasted Lamb Leg
This slow-roasted lamb leg is easy to prepare, and leave you with plenty of time to make other dishes! The cooked lamb leg is juicy, succulent and melt in your mouth, so heavenly good that you don't actually need other dishes!
1 x Lamb Leg Roast
1 cup stock
2 tbsp. olive oil
1 tbsp. salt
1 lemon, juiced
1 onion, roughly chopped
1 tbsp. minced garlic
Preheat the oven to 150°C. Lay the onion in the roasting dish, then the stock.
Mix olive oil, salt, minced garlic and lemon together to become a rub.
Stab the fat layer of the lamb leg for a few times, and massage it thoroughly with the rub made. Then, place it in the roasting dish, cover with aluminum foil and roast for about 4 hours.
Take the dish out from the oven, and turn the temperature to 160°C. Baste the lamb with the juice and return to the oven about 60 minutes, uncovered. Then, flip and baste, and return to the oven for another hour.
Let the roasted lamb leg rest for at least 10 minutes before slicing / shredding it.
Serve with kumara and greens on top of some plum sauce (if desired).
Herbs can be added when making the ‘rub’.
Baste for a few times between the 2 hours if you have the time to achieve a golden brown-colored skin.