Roast Lamb

Roast Lamb Recipe: (serves 8)

Ingredients:

• 1 boneless leg of lamb (around 2kg, cut slits all over the lamb with knife)
• 1 sprig of fresh rosemary (chopped)
• 3 cloves garlic (chopped)
• 1/2 cup lemon juice
• 1 cup red wine
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons grounded black pepper
• 3 potatoes (cut into half)
• 1 carrot (cut into about 2 inch long)
• 2 onions (remove skin, cut into half)

Methods:

• Put lamb, rosemary, garlic, lemon juice, red wine, salt, sugar, black pepper into a plastic bag. Tie up securely and shake, make sure marinate can be absorbed by lamb. Leave in fridge overnight or at least 6 hours.
• Remove from fridge about 1 hour before cooking to let the lamb come to room temperature.
• Preheat oven to 200 c degree.
• Arrange potatoes, onions and carrots in a baking pan.
• Heat some cooking oil in a skillet. Take the lamb out of the plastic bag, fry the surface of lamb till lightly brown.
• Transfer the lamb to the baking pan, place on top of potatoes, onions and carrots.
• Pour all remaining marinate juices and ingredients in the plastic bag over the lamb.
• Bake at 200 c degree for 1 hour.
• Baste and turn over the lamb, continue to bake at 170 c for 1½ hours.
• Remove from oven and rest for 15 minutes before carve.
• (* Adjust the baking temperature and baking time as necessary depends on your judgement.)