- 10g Drogheria Black Pepper Mill 45g
- 10ml Frantoi Cutrera Primo Fine Quality Extra Virgin Olive Oil 500ml
- 6piece Garlic
- 2.2kg Lamb Leg Bone-in Grass-Fed
- 2piece Lemon
- 10g Maldon Sea Salt Flakes 250g
- 1piece Rosemary
- 100g Thyme
1.Combine all the ingredients, except for the olive oil and salt, in a large bowl.
2.Rub the leg of lamb thoroughly with the marinade until coated. You may even push some herbs and garlic into any cracks and crevices.
3.Place the lamb in a plastic bag, and marinade in the refrigerator overnight, or for at least 6 hours.
4.Remove the lamb from the fridge, and let sit out for 45 minutes to come up to room temperature.
5.Remove the lamb from the marinade and place on a rack in a large roasting pan. Rub with the olive oil, and season very generously with the salt. Keep the side with the most fat facing up.
6.Preheat oven to 230 C.
7.Roast for 15 minutes in the hot oven to begin browning the surface.
8.Then reduce the oven to 150 C. and roast for approximately 10 minutes per pound (for a 5 to 6 pound leg this will be about an hour).
9.The best method for checking the doneness is using a digital meat thermometer and removing the lamb when the internal temp reaches 60 C. This will give you a nice pink and juicy roast. Let the lamb rest for at least 20 minutes before slicing. It's best sliced thin, against the grain of the meat.