Monday, October 25, 2004


Lamb Roast

I am going to state the amounts I used for this but you can alter it according to the size of your roast. We are feeding quite a few people with this.

2.7kg leg of lamb
approx 20 garlic cloves
2 sticks of rosemary leaves or a good dash of dried rosemary leaves (fresh works better though)
olive oil

  1. Remove lamb from the fridge while preparing other ingredients
  2. Preheat oven to 160 C - 180 C.
  3. Crush garlic (see note below on this method) and add rosemary leaves. Chop with knife until it makes a thick paste.
  4. Place garlic rosemary paste into a bowl and add a dash of olive oil, mix. The olive oil will help to baste the meat during cooking and to make the paste a little runnier so it will go further
  5. At this stage you can decide between a crust or keeping the paste as it is. I added some flour to it and spread that across the top of the roast
  6. Cook in oven for 30 minutes per 500 grams of meat
  7. Let sit for 10-15 minutes once cooked and serve

Note : Crushing Garlic
Peel garlic and use in a garlic press or chop finely with a knife.
To help the garlic make more of a paste then add a couple of pinches of salt during the chopping process. The salt will help to release the juices and also make it easier to cut.
You will need to salt and chop the pressed garlic in order to make it into a paste.
The more work you do on the paste the smoother it will be.

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