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Ingredients/ Serves 6:
- 1 ½ kg easy carve lamb leg
- 2 tbsp olive oil
- 1 large bulb of garlic, cloves separated but left in skin
- 2 tbsp fresh rosemary leaves
- 250g punnet cherry tomatoes
- gravy and green vegetables to serve
- 1 kg chat potatoes, halved
- Preheat the oven to 180ºC. Place lamb in a roasting dish and season with salt and pepper. Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 ½ hours for well done.
- Toss potatoes in oil and place on a tray lined with baking paper. Scatter with garlic and rosemary. Roast in oven with lamb for 1 hour. Add cherry tomatoes during the final 15 minutes of cooking.
- Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with the garlic, potatoes, tomatoes.
- Serve the lamb with gravy and green vegetables.
- Suggested roasting times per 500g for lamb: lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder
- Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare — 55-60ºC, Medium rare — 60-65ºC, Medium — 65-70ºC, Medium well — 70-75ºC, Well done — 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast –
- Rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.
Source Reference: beefandlamb. com. au