Marinated Lamb with Garlic, Thyme & Lemon zest. Serves 8 what you need: 1 x 1kg – 1.5 kg organic easy carve lamb leg (Easy carve means the H boneand upper part of leg bone have been removed, making it easy to carve the meat once cooked) Marinade: Zest of 1 lemon handful of fresh thyme, finely chopped 2 cloves garlic, peeled & finely grated ¼ cup Extra Virgin olive oil what you do: combine marinade ingredients together in a bowl make small incisions all over, with a sharp knife into the surface of the lamb (this is to allow the marinade to permeate the meat) rub the marinadeall the over the lamb meat, on both sides then wrap the leg of lamb in a piece of baking paper place on a plate, cover with plastic wrap and allow to marinate in the fridge for at least an hour, even better over night preheat oven to 180 deg C bring lamb out of fridge at least 30 minutes prior to cooking to allow it to come to room temperature ( it will cook more evenly) Take off covering and baking paper and place leg of lamb in a baking tray cook lamb for approx 50 minutes – 1hr per kg of meat (convection oven) or for approx 40 – 50 minutes per kg of meat (fan forced oven) (to test whether the meat is cooked, stick a metal or bamboo skewer into the centre of the lamb, if the juices that come out, are clear it is done) remove lamb from oven & allow the meat to rest for 30 minutes before serving (remember that as the meat rests it continues to cook, so factor this into the cooking time) (eg. If you like your lamb pink, a 1.3kg easy carve lamb leg at room temperature, would cook for 1 hr, rest 30 minutes, juices would be pink for medium to well done cook for 1 ¼ - 1 1/2 hr, then rest 30 minutes. enjoy
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