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Wednesday, January 16, 2013

Slow Roast Leg of Lamb in Baking Paper

I love slow-roasting things because with little work you get a delicious meal. This leg of lamb turns out soft
but not as soft as a lamb shoulder made in a similar way. Shoulder is much fattier and breaks down easier in the oven. Both are gorgeous meals but the leg is leaner. 


2.5-3kg leg of lamb
6 garlic cloves (thinly sliced) 
3 tablespoons of olive oil 
4 tablespoons of seeded mustard 
juice of 2 lemons
salt, pepper
fresh rosemary (or lavender) 

  1. In a bowl combine the mustard, garlic cloves, olive oil, lemon juice and salt & pepper.
  2. Put the leg on 2 large sheets of baking paper. 
  3. Rub the mustard mixture all over the lamb. Place the rosemary over the lamb. 
  4. Cover with another piece of paper and fold the bottom pieces over the top piece to form a tight parcel. Secure with string. 
  5. Put the lamb in a roasting tin with the end of the leg slightly elevated to stop any juices running out (just rest it on the edge of the tin). Bake for 3.5 - 4 hours at 150C/fan 130C/gas 3/300F. 
  6. Remove from the oven and rest for 30 minutes before unwrapping, carving and serving with the cooking juices.

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