Roasted Leg of Lamb | Milkbottle

Roasted Leg of Lamb

A festive dish with a whole leg of lamb, roasted with garlic & apples.

Leg of lamb with garlic & apples
1 leg of lamb, bone in (about 6 to 7 1/2 pounds/3 kg)
1/4 cup/60 ml fresh lemon juice
8 cloves garlic, minced
bunch of fresh thyme
1 tablespoon salt
2 teaspoons coarsely ground black pepper
3 whole heads of garlic, cut in half
8 apples, cut in half
1 cup/4 tbsp chopped fresh herbs (combination of rosemary, chives, and
2 onions, diced
2 cups/500 ml chicken stock
1 cup/240 ml red wine
serves 6­-8
Preheat the oven to 400º F/200ºC.
Using your hands, rub the lamb all over with the lemon juice.
Pat the minced garlic and thyme evenly all over the surface of the meat.
Season the meat with the salt and pepper and place the lamb in a roasting pan with the heads of garlic and apples.
Place the lamb in the oven and roast for 30 minutes.
Reduce the oven temperature to 350º F/180ºC and continue to cook for about 1 hour or longer for medium ­rare, or until a meat thermometer inserted into the center of the roast registers about 145º F/60ºC to 150º F/65º (be careful that the thermometer does not touch
the bone.)
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners.
Remove the apples and squeeze some of the roasted garlic into the pan.
Add mixed herbs and onions to pan, and stir to combine with pan drippings.
Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond.
Reduce over high heat until sauce consistency.
Strain before serving, if desired.
Slice lamb and serve with sauce drizzled over the top and garlic and apples on the side..

Image: Colin Cooke via Taverne Agency. Recipe: Paul Lowe

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