Easy roast lamb

For a simple yet show-stopping Easter feast, why not try our recipe for an easy roast? Cook it in under two hours, add any number of sides from the Spinneys Deli, et voilà!
Roast lamb that’s quick and easy to make
ITP Images
Roast lamb that’s quick and easy to make
August 02, 2018
Level Easy
Preparation Time 30 minutes
Cooking Time 1 hour 30 minutes
Serves 6-8
PHOTO BY Aasiya Jagadeesh
RECIPE BY Marthene Leisegang
FOOD STYLING BY Marthene Leisegang

INGREDIENTS

125ml olive oil
2 tsp sumac
1 tsp smoked paprika
Juice of 1 lemon
2 cloves organic garlic, crushed
1 tbsp soft brown sugar
2 sprigs spinneysFOOD Rosemary Leaves, picked
2 tbsp spinneysFOOD Organic Balsamic Vinegar of Modena
2.4kg spinneysFOOD Australian Organic Leg of Lamb
2 heads organic garlic, halved
3 medium organic brown onions, quartered
spinneysFOOD Salt and Black Pepper to taste

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    In a small bowl, whisk together the olive oil, sumac, smoked paprika, lemon juice, crushed garlic, brown sugar, rosemary leaves and balsamic vinegar. Season with salt and pepper.

  • 3

    Using a small, sharp knife, score the leg of lamb slightly.

  • 4

    Place the lamb in a rimmed baking tray along with the halved garlic heads and the peeled, quartered onions. Drizzle the garlic and onion with olive oil and season with salt and pepper.

  • 5

    Brush the leg of lamb generously with the oil mixture.

  • 6

    Roast the lamb for about an hour, brushing with the oil mixture every 15 minutes.

  • 7

    Test the internal temperature of the thickest part of the meat with a meat thermometer after an hour, the meat should be 55-60°C for medium.

  • 8

    Let the lamb rest for about 20 minutes before serving.

NOTES

Top tip:

Serve with beetroot and sweet potato spirals; roasted butternut and green bean salad; quinoa, feta and pomegranate salad; or roast paprika, chickpea and plum salad.

ALSO TRY

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