Roast Lamb

A roast of any meat is delicious and I am sure that everyone will agree. Oliver requested roast lamb outrightly claiming that we have not had one in quite a while.

This post is going to be a very small one as this recipe is too basic to make it any different. Basic or not the taste was magnificent and well worth waiting for while it cooks and fills the house with its scrumptious aroma.

There are many ways of preparing and cooking a leg of lamb. Some prefer to press rosemary sprigs into the meat along with garlic slivers, some like to marinade whereas we just prefer the minimal approach. For us it's just the basic of seasonings and then cooked in the Weber.

Roast Lamb

Serves: allow 150g per person
Points per serve: 5.5

1 leg of lamb
2 - 4 tablespoons olive oil
freshly ground black pepper
sea salt

Prepare Weber as per instructions or preheat oven to 180 deg celsius.

On a large plate or baking dish place lamb. Coat with enough oil to cover. Sprinkle with salt and freshly ground black pepper.

If using Weber:

Measure the height of the piece of meat. Rule of thumb with the weber is to cook for 10 minutes per centimetre in height. (The leg of lamb we had tonight measured 15 cms and therefore should have cooked for 2 1/2 hours. However we like ours more on the rare side so only cooked it for 2 hours.) My advice would be to check after an hour or so - size dependent).

If using the oven:

Place lamb on a rack in a baking tray. Cook for 20 - 25 minutes per 500 grams for medium, less for rare dependent on size of leg.

Allow joint to stand for 20 minutes to allow for easier carving.

(click here for a printable version of this recipe)